Parmesan herb-crusted beef with lemony arugula is the perfect meal pairing for anyone who wants to enjoy a decadent meal without a lot of prep work.
Parmesan herb-crusted beef with lemony arugula is a delicious flavor combination. Think of this beef dish as a richer version of chicken parmesan. It has that same great crunchy crust and a lovely touch of salty cheese in the flavor. Instead of serving this with pasta as you would chicken parmesan, I’ve paired these beef tenderloin medallions with a lemony arugula salad.
Beef tenderloin is a very tender cut of meat, so you need to be careful to not overcook it. It’s best served when cooked to medium-rare. By coating the beef medallions in a cheese and breadcrumbs mixture, and searing them quickly, we will be able to keep the beef from becoming dry. Also, for maximum flavor, I recommend grating the parmesan fresh instead of using pre-grated or dried parmesan cheese.
Pairing our parmesan herb-crusted beef medallions with a peppery arugula salad balances out the richness of the beef while the lemon dressing perks up every flavor.
Why I love this dish
I love cooking delicious dishes with simple ingredients. You don’t need to spend hours in the kitchen to create beautiful, rich food. All you need are a few, quality ingredients! I hope you enjoy this recipe for parmesan herb-crusted beef with lemony arugula.
Parmesan Herb-Crusted Beef with Lemony Arugula
- Total Time: 27 minutes
- Yield: 2
Ingredients
- 1 cup BREAD CRUMBS
- 1/4 cup Parmesan cheese (finely grated)
- 1/2 cup chopped parsley
- 1 cup all-purpose flour
- 2 medium eggs
- 4 beef tenderloin steaks (about 3.5 ounce medallions, 1/2 inch thick)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 tbsp canola oil (divided)
For Arugula Salad
- 2 cups ARUGULA
- 1 lemon (juiced)
- 2 tbsp extra virgin olive oil
- 1/4 cup Parmesan cheese (grated)
Instructions
- Combine the bread crumbs, 1/4 cup of the parmesan, and parsley in a bowl.
- Put the flour in another bowl, and beat the eggs in a third bowl. Set the three bowls side by side: flour, eggs, bread crumbs.
- Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the eggs, and then in the bread-crumb mixture.
- Heat a large nonstick skillet over medium-high heat; cook the steaks in a single layer for 2 minutes on each side. Repeat with remaining steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
- In a bowl, toss together ingredients for the arugula salad.
- To serve, top each steak with arugula salad.
- Prep Time: 6 minutes
- Cook Time: 15 minutes
