4 beef sirloin steak medallions
1 tbsp of lard
Salt and freshly ground pepper
100 g soft butter
2 tbsp of finely chopped cocoa nibs
1 slice of toasted bread, finely cubed
3 tbsp of finely chopped flat parsley
½ - 1 finely chopped garlic clove
½ - 1 finely chopped red chilli
A pinch of grated orange zest
1 tbsp of maple syrup
Remove the steak medallions from the fridge an hour before cooking and leave to rest.
Heat the lard in a frying pan and then braise the medallions for two minutes on each side. Preheat the oven to 220° C, using the grill function. Take the steaks out of the frying pan, season them with pepper and a little salt and then put them on an ovenproof dish.
In the meantime, mix all the ingredients for the crust, season with salt and pepper. Spread the crust mix evenly onto the steaks, patting it down lightly. Insert into the oven on the top rack and leave to cook for about 8 minutes (the bigger the steak, the longer the cooking time).