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Panko/Almond Crusted Steak with Béarnaise and Mushroom Sauce

The first time I tasted a truly exceptional steak, I was a young apprentice chef, barely old enough to wield a proper knife. It wasn’t the most expensive cut, nor was it prepared with fancy techniques. It was the unexpected combination of textures and flavors—the satisfying crunch of the crust against the tender, perfectly cooked meat, all bathed in a rich, savory sauce—that completely captivated me. This Panko/Almond Crusted Steak, inspired by a late-night TV diner discovery, brings back that memory with every bite. It’s a surprisingly accessible dish that elevates the humble steak to something truly special.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Yield: 2 steaks
Dietary Type: Not specified

Ingredients

12 ounces sirloin or 12 ounces filet mignon steaks (about 1 1/2 inch thick)
4 tablespoons butter
2 tablespoons olive oil
2/3 cup panko breadcrumbs
1/3 cup almonds, chopped
1/2 cup buttermilk
3/4 cup flour
1 cup béarnaise sauce (store-bought or homemade)
1/2 cup beef gravy (store-bought or homemade)
1/2 cup au jus sauce (store-bought or homemade)
1 cup mushrooms, sliced (baby bella recommended)
1/4 cup cream sherry
Salt, pepper, and garlic powder to taste

Equipment Needed

Large skillet
Grill or grill pan
Shallow dishes for dredging
Small saucepan

Instructions

Prepare the Sauces: Begin by preparing both the béarnaise sauce and the mushroom sauce. If using a Knorr béarnaise sauce mix as a shortcut, follow the package instructions. Set the prepared béarnaise sauce aside, keeping it warm.
Sauté the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté for about 4 minutes, or until they are softened and lightly browned.
Create the Mushroom Gravy: Pour in the beef gravy and au jus sauce into the skillet with the mushrooms. Bring the mixture to a simmer, allowing it to reduce slightly and the flavors to meld together.
Deglaze with Sherry: Add the cream sherry to the mushroom gravy. Carefully ignite the sherry with a long match or lighter to flambé it. This step is optional but adds a depth of flavor. Allow the flames to subside completely before proceeding. Set the mushroom gravy aside, keeping it warm.
Prepare the Crust: In a shallow dish, combine the panko breadcrumbs and chopped almonds. Mix well and set aside.
Season the Steaks: Season each steak generously with salt, pepper, and garlic powder on both sides.
Grill the Steaks: Preheat your grill or grill pan to medium-high heat. Grill the steaks on each side to your desired doneness. For rare, grill for about 3 minutes per side. For medium, grill for about 5 minutes per side. Adjust the grilling time according to the thickness of the steaks and your personal preference. A meat thermometer is your best friend here; aim for 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well.
Dredge the Steaks: Remove the steaks from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, resulting in a more tender steak. Dredge each steak thoroughly in the flour, ensuring it is evenly coated.
Dip in Buttermilk: Dip the floured steaks into the buttermilk, making sure they are fully submerged. Allow any excess buttermilk to drip off.
Coat with Panko Mixture: Immediately transfer the buttermilk-soaked steaks to the dish with the panko and almond mixture. Press the mixture firmly onto all sides of the steaks, ensuring they are completely coated.
Fry the Steaks: In the same skillet you used for the mushrooms (wipe it clean if necessary), melt the remaining 2 tablespoons of butter along with the 2 tablespoons of olive oil over medium heat. Once the butter is melted and the oil is hot, carefully place the crusted steaks into the skillet.
Cook to Golden Brown: Fry the steaks on all sides until the crust is golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the skillet; if necessary, cook the steaks in batches.
Plate and Serve: Transfer the crusted steaks to plates. Spoon the warm mushroom gravy generously over the steaks, and then top with a dollop of béarnaise sauce. Serve immediately.

Expert Tips & Tricks

Don’t Overcook: The key to a great steak is not to overcook it. Use a meat thermometer to ensure you reach your desired level of doneness. Remember that the steak will continue to cook slightly after you remove it from the heat.
Resting is Key: Allowing the steaks to rest for a few minutes after grilling is crucial for retaining their juices and tenderness. Tent loosely with foil to keep warm.
Panko Power: Panko breadcrumbs provide a superior crunch compared to regular breadcrumbs. Don’t substitute unless absolutely necessary.
Toast the Almonds: For an even nuttier flavor, lightly toast the chopped almonds in a dry skillet before adding them to the panko mixture. Watch them carefully, as they can burn quickly.
Make Ahead: You can prepare the mushroom sauce ahead of time and gently reheat it before serving. You can also dredge the steaks in flour, buttermilk, and the panko mixture up to a few hours in advance, but keep them refrigerated until ready to fry.
Flavor Boost: A dash of Worcestershire sauce in the mushroom gravy adds a savory depth.

Serving & Storage Suggestions

This Panko/Almond Crusted Steak is best served immediately while the crust is still crispy and the sauces are warm. It pairs beautifully with roasted asparagus, mashed potatoes, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat or in a preheated oven at 300°F (150°C). Note that the crust may lose some of its crispness upon reheating. The sauces can be reheated separately in a saucepan over low heat. Freezing is not recommended as it significantly affects the texture of the crust.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1272.5 kcal	N/A
Calories from Fat	727 g	57%
Total Fat	80.8 g	124%
Saturated Fat	30 g	149%
Cholesterol	180.1 mg	60%
Sodium	992.1 mg	41%
Total Carbohydrate	77.1 g	25%
Dietary Fiber	6.2 g	24%
Sugars	9.4 g	N/A
Protein	52.9 g	105%

Variations & Substitutions

Gluten-Free: Use gluten-free panko breadcrumbs and gluten-free flour to make this recipe gluten-free. Ensure your béarnaise and gravy are also gluten-free.
Nut-Free: Omit the almonds and substitute with more panko breadcrumbs. Consider adding some grated Parmesan cheese for extra flavor and texture.
Spicy Kick: Add a pinch of red pepper flakes to the panko mixture for a touch of heat.
Herbaceous Crust: Incorporate finely chopped fresh herbs like parsley, thyme, or rosemary into the panko mixture for added flavor and aroma.
Different Steak Cut: While sirloin or filet mignon are excellent choices, you can also use ribeye or New York strip steak. Adjust the grilling time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use regular breadcrumbs instead of panko?
A: While you can, panko breadcrumbs are highly recommended for their superior crunch. Regular breadcrumbs will not provide the same textural contrast.

Q: Is it necessary to flambé the sherry?
A: No, flambéing the sherry is optional. It adds a unique flavor profile, but you can simply simmer the sherry in the sauce if you prefer to avoid the flames.

Q: How do I make sure the crust stays crispy?
A: Ensure the oil is hot before adding the steaks to the skillet, and avoid overcrowding the pan. Cooking the steaks in batches will help maintain the oil temperature and ensure a crispy crust. Also, serve immediately!

Q: Can I use store-bought sauces to save time?
A: Absolutely! Using store-bought béarnaise, beef gravy, and au jus sauce is a great time-saver. Just be sure to choose high-quality brands for the best flavor.

Q: What if I don’t have cream sherry?
A: You can substitute dry sherry or even a dry white wine like Sauvignon Blanc. If you don’t have any sherry or wine on hand, you can omit it altogether, but the sherry adds a richness to the sauce.

Final Thoughts

This Panko/Almond Crusted Steak with Béarnaise and Mushroom Sauce is a testament to the idea that simple ingredients, combined with thoughtful techniques, can create a truly unforgettable culinary experience. Don’t be intimidated by the seemingly long ingredient list; each component plays a vital role in the overall symphony of flavors. I encourage you to try this recipe and discover for yourself the magic of perfectly cooked steak embraced by a crispy crust and decadent sauces. Share your feedback and variations – I’d love to hear about your creations! Consider pairing it with a bold Cabernet Sauvignon to further enhance the rich flavors.

Panko/Almond Crusted Steak W/Bernaise and Mushroom Sauce Recipe