Panko beef

Panko-Crusted Filet Split With Melted Leek Sauce


  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • 2 pounds filet split or London broil
  • 1 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 2 tablespoons margarine
  • 4 cloves fresh garlic, minced
  • 5 leeks, white and pale green part only, washed well and very thinly sliced
  • 1cup chicken stock
  • ½ cup white wine
  • ¼ cup nondairy whipping cream, such as Richwhip brand fine sea salt
  • ¼ teaspoon freshly ground black pepper


In a small bowl, combine the mustard, Worcestershire sauce, garlic powder, and ½ teaspoon salt. Brush this mixture onto both sides of the filet split or London broil. Pat on the panko bread crumbs to coat one side. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the steak, crumb-side-up, and cook for l 2 minutes. Flip the steak over and cook for 8 minutes longer for a perfect medium. Do not move the steak around once it hits the pan. Meanwhile, prepare the sauce: Melt the margarine in a small pot over medium heat. Add the garlic and sliced leeks. Cook for 6-7 minutes until the leeks are very solt. Add the chicken stock and wine and cook for 5 minutes. Stir in the nondairy whipping cream. Season with salt and pepper. Allow the filet to rest for l O minutes to allow the juices to settle back in the center. Thinly slice on the diagonal. Transfer to plates or a platter. Drizzle melted-leek sauce over the slices .

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Recipe by Susie Fishbein