Nut Crusted Steaks With Potato Wedges - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F. Toss the tomatoes, cashew nuts and walnuts in a small bowl. Season with pepper and set aside.
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.
Meanwhile, cook the carrots in salted boiling water for 5 mins. Drain and set aside.
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.
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.
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.