Recipe by THOMAS GREENBERG
"Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce."
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Scotch fillets (chuck eye)
salt and ground black pepper to taste
fresh bread crumbs
chopped fresh parsley
avocado - peeled, pitted and sliced
salt and pepper to taste
butter, diced and softened
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 !!!
I liked this recipe however no one else in my family did. I think it was the egg. The presentation was not at all pretty and I think that also made everyone "think" it was not good and I like to pride myself on being a good cook. Maybe I will try again but without the egg?
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.
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!
A nice combination of flavors. I don't understand the reviewer who suggested the sauce might possibly be difficult or even maybe labor intensive ? The instructions are very clear and easy to follow.
This is outstanding!!!
I used another reviewers suggestion of using veal schnitzel instead of steak - turned out fantastic.
Sure the mustard sauce is probably a little tricky for some people to make but I urge you to give it a go!
I had sirloin, so I pounded it out...a different cut of meat would have worked better. The flavor was amazing though..I loved the sauce with the avacados. I'll make this again with a better cut of meat.
I felt that 2 eggs plus 3 egg yolks was a waste. So, instead of dipping the steak into a beaten "whole" egg, I used the three egg whites from the three egg yolks. Worked fine! I didn't have Dijon mustard, used Spicy Brown, it worked. I would love to try it with Dijon.
This recipe is good, but a bit of a pain to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Crumbed Avocado Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 792
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