Crumbed Avocado Steak

SUBMITTED BY: THOMAS GREENBERG PHOTO BY: Caroline C

"Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 Scotch fillets (chuck eye)
1/2 cup all-purpose flour
salt and ground black pepper to taste
2 eggs
3 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
1/4 cup butter
2 tablespoons vegetable oil
1 avocado - peeled, pitted and sliced
Mustard Sauce
3 egg yolks
1 tablespoon lemon juice
salt and pepper to taste
2 teaspoons Dijon mustard
1/2 cup butter, diced and softened

READ REVIEWS (13)

DIRECTIONS

Pound the steaks out to 1/2 inch thickness.
Coat steaks lightly with flour seasoned with salt and pepper. Dip steaks into lightly-beaten eggs, then coat with combined breadcrumbs and parsley, pressing on firmly. Place steaks on to tray, and refrigerate until ready to cook.
In a large frying pan, heat 1/4 cup butter and oil over medium-high heat. Cook steaks until golden brown, and cooked to desired doneness. Remove from pan, and keep warm.
In a metal bowl, whisk together egg yolks, lemon juice, salt, pepper, and mustard. Place the bowl over simmering water, and stir until sauce is thick and creamy. Whisk in the remaining 1/2 cup softened butter, and remove from heat.
Place steaks onto serving plates, place two slices of avocado on each steak, and spoon the Mustard Sauce over each one.

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REVIEWS

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Reviewed on Jan. 25, 2004 by PRINCESS ANTZ

This recipe is excellent. I used Veal Schnitzel instead of scotch fillet but other than that followed the recipe correctly. The mustard sauce has a lovely strong flavour which works well with the delicate avocado and veal flavours. My boyfriend loved it !!!

6 users found this review helpful

Reviewed on Sep. 7, 2007 by Erin

This was quite good. The only thing I would do differently would be to add more, or stronger mustard. My husband thought it was Hollandaise! Very tasty though, nice combination.

2 users found this review helpful

Reviewed on May 31, 2005 by Caroline C

It's a shame the steaks I used were so chewy - the mustard sauce paired with the avocado was absolutely delicious! The only problem I had was that the sauce was a little bit lumpy. It didn't make any difference to the taste, of course, but the presentation wasn't as good as it could have been. I would definitely make it again though. Thanks, Thomas!

2 users found this review helpful

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