- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 460 kcal
Quick summary
“Soft cubes of beef sirloin breaded in seasoned panko flour and fried until they reach a crispy golden crust. Accompanied by an artisanal smoked aioli prepared with chipotle peppers in adobo, garlic, and fresh lemon juice.”
What you need to know
- Cutting the meat into 2-centimeter cubes ensures quick frying without losing the pink doneness and internal juiciness.
- The panko flour with smoked paprika and garlic powder forms a crispy crust that retains little fat in the hot oil.
- The chipotle aioli with a citrus touch cuts the greasiness of the frying and delivers smoky aromatic spiciness.
Ingredients
Main
- grams Beef sirloin (or filet mignon)
- cup All-purpose flour
- units Large eggs
- cup Panko (Japanese breadcrumbs)
- teaspoon Smoked paprika
- teaspoon Garlic powder
- teaspoon Sea salt
- teaspoon Freshly ground black pepper
- cups Óleo vegetal (girassol ou canola)
- cup Good quality mayonnaise
- units Chipotle peppers in adobo
- tablespoon Fresh lemon juice
- clove Garlic
- teaspoon Smoked paprika (for the aioli)
- teaspoon Honey or maple syrup (optional)
- Salt and black pepper (for the aioli)
Instructions
Principal
- Start by preparing the aioli. In a small processor or with a mixer, combine the mayonnaise, chipotle peppers, lemon juice, crushed garlic, and smoked paprika. Process until you get a smooth and creamy mixture. If desired, add honey to balance the acidity. Adjust the salt and pepper. Refrigerate.
- Prepare the meat. Make sure the beef tenderloin is very dry. In a deep plate, mix the all-purpose flour with smoked paprika, garlic powder, sea salt, and black pepper. This is the first layer of breading, which ensures flavor and adhesion, the secret of this recipe is the double breading.
- In two separate shallow dishes, place the beaten eggs and the panko. Pass each meat cube first in the flour mixture, covering well, then in the beaten eggs, and finally in the panko, pressing so that the breadcrumbs stick completely. The professional technique is to ensure an even coating.
- Heat the vegetable oil in a deep pan or fryer to 170-175°C (340-345°F). It is crucial to maintain a constant temperature to prevent the nuggets from becoming oily or burnt. If you don't have a thermometer, test with a piece of panko; it should sizzle and brown in seconds. The short answer is: temperature is everything.
- Fry the nuggets in batches, without overloading the pan, for 3 to 4 minutes, or until golden and cooked through. Remove with a slotted spoon and place them on paper towels to drain excess oil. The most common mistake is putting too many nuggets at once, lowering the oil temperature.
- Serve the Crispy Angus Nuggets immediately, accompanied by the well-chilled Smoked Chipotle Aioli. A touch of fresh parsley or chopped chives can add visual and flavor freshness. Enjoy the external crunch and the tenderness of the meat in every bite.
Chef's tips
- Keep the vegetable oil between 170°C and 175°C with a culinary thermometer so the nuggets brown without burning on the outside.
- Fry few cubes at a time so as not to lower the oil temperature, preventing the breading from absorbing fat.
- Drain the nuggets immediately on a metal rack or absorbent paper and sprinkle fine sea salt upon exiting.
Variations
- Air fryer version: bake the breaded cubes at 200°C for 8 to 10 minutes, spraying olive oil halfway through the time.
- Oven version: bake on a lined baking sheet at 210°C for 12 minutes until the panko flour is completely golden.
- Extreme spicy version: add half a teaspoon of cayenne pepper powder to the all-purpose flour station of the breading.
Substitutions
- The beef tenderloin center can be replaced with cubed filet mignon, cleaned sirloin, or cubed chicken breast.
- The chipotle peppers in adobo can be replaced by smoked chili sauce with half a spoonful of sweet paprika.
- Panko flour can be replaced with crushed unsweetened cornflakes or coarse homemade breadcrumbs.
How to store
Store leftovers in an airtight container lined with paper towels in the fridge for up to 2 days. Aioli lasts up to 5 days refrigerated. To reheat and recover the crispy crust, use the oven at 190°C for 6 minutes or an air fryer for 3 minutes.
Can it be frozen?
Freeze the breaded and raw nuggets on a baking sheet for 2 hours; then store in an airtight bag for up to 2 months. Fry directly frozen in oil at 170°C adding 1 minute to the indicated frying time.
What to serve with
Serve with rustic french fries, sweet and sour pickled cucumber slices, crunchy coleslaw salad, or craft IPA beer.
Frequently asked questions
Why does the breading sometimes come off the meat during oil frying?
Dry the meat well with paper before coating in flour and press the panko flour firmly with your hands onto each cube.
How to ensure the beef stays tender after frying?
Use noble cuts without nerves like rump steak or filet mignon and do not exceed 4 minutes of frying in hot oil.
What is chipotle pepper in adobo used in aioli?
It is ripe jalapeño pepper smoked and preserved in a rich sauce of tomatoes, vinegar, and aromatic spices.
Can I prepare the aioli in advance for parties?
Yes, whisk the aioli up to 2 days before and store in a sealed container in the refrigerator; the smoky flavor will become even more balanced.
