Caraway and parmesan-crusted beans with beef fillet and aioli

Green beans get a delicious face-lift in this recipe, crusted with caraway seeds and parmesan. Paired with perfectly-cooked beef fillet, it makes for a wholesome and incredibly tasty dinner.

By Hayley Dodd
  • 40 mins preparation
  • Serves 4
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  • 500 g flat green beans, trimmed (you can also use French green beans)
  • 1 egg, whisked
  • 150 g sourdough, torn into pieces
  • 1 cup grated parmesan
  • 1 1/2 tsp caraway seeds
  • zest 1 lemon
  • 600 g beef fillet
  • 2 tbsp olive oil
  • 2 tbsp thyme leaves, chopped
  • 1/4 cup aioli


  • 1
    Preheat oven to 200°C. Line 2 oven trays with baking paper.
  • 2
    Place beans and whisked egg in a large bowl and toss to combine.
  • 3
    In a processor whizz sourdough, parmesan, seeds and zest into small crumbs. Dip beans in crumbs and lay on trays. Scatter over remaining crumbs.
  • 4
    Coat beef in oil and thyme, and season well. Place a large frying pan (preferably ovenproof) over high heat. Cook beef for 5-6 minutes, turning until browned all over. Place pan in oven (if you don't have an ovenproof pan, transfer meat to a roasting dish) to cook for 12-15 minutes or until medium rare (or to your liking).
  • 5
    Cook beans in oven until softened and crumb is golden brown (about 10-12 minutes). Once beef has rested for at least 5 minutes, slice and serve with beans and aioli.

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