Nut Crusted Steaks With Potato Wedges Recipe

Name: Nut Crusted Steaks With Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz sun-dried tomatoes, drained and chopped; 2 oz cashew nuts, chopped; 2 oz walnuts, chopped; 1 1/4 lbs potatoes, scrubbed and cut into wedges; 3 tbsp olive oil; 6 sprigs thyme, chopped, plus extra sprigs to garnish; 14 oz baby carrots, peeled; 8 None beef tenderloin steaks (about 3 oz each); 1 tsp butter; 1 tsp honey; Pinch None ground nutmeg

Servings: persons

2 oz sun-dried tomatoes, drained and chopped
2 oz cashew nuts, chopped
2 oz walnuts, chopped
1 1/4 lbs potatoes, scrubbed and cut into wedges
3 tbsp olive oil
6 sprigs thyme, chopped, plus extra sprigs to garnish
14 oz baby carrots, peeled
8 None beef tenderloin steaks (about 3 oz each)
1 tsp butter
1 tsp honey
Pinch None ground nutmeg

1
Preheat the oven to 400u00b0F. Toss the tomatoes, cashew nuts and walnuts in a small bowl. Season with pepper and set aside.
2
Place the potato wedges in a large bowl. Add 2 tbsp of the oil; season to taste with salt and pepper. Mix well. Spread evenly on a baking pan. Bake for 30-35 mins. After 20 mins sprinkle with the chopped thyme.
3
Meanwhile, cook the carrots in salted boiling water for 5 mins. Drain and set aside.
4
Season the steaks with salt and pepper. Heat remaining 1 tbsp oil in a large skillet on high heat. Add the steaks in 2 batches; cook for 2 mins each side. Transfer the steaks to a baking pan. Spoon the nut mixture on top of each steak.
5
When the potato wedges are cooked. Remove from the oven. Cover with foil to keep warm. Preheat the broiler to medium. Broil the steaks for 4-5 mins or until the nuts are lightly toasted.
6
Meanwhile, cook the carrots, butter and honey in a medium skillet on medium heat for 3-4 mins. Season with salt and nutmeg. Serve with the steaks and potato wedges. Garnish with the extra thyme sprigs.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 oz sun-dried tomatoes, drained and chopped, 2 oz cashew nuts, chopped, 2 oz walnuts, chopped, 1 1/4 lbs potatoes, scrubbed and cut into wedges, and more.

Yes, Nut Crusted Steaks With Potato Wedges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nut Crusted Steaks With Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions