Crumbed Avocado Steak Recipe -
Crumbed Avocado Steak Recipe
  • READY IN 30 mins

Crumbed Avocado Steak

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Pound the steaks out to 1/2 inch thickness.
  2. 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.
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 !!!

Most Helpful Critical Review
Jul 23, 2007

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?


18 Ratings

Sep 07, 2007

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.

May 31, 2005

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!

May 20, 2005

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.

Nov 06, 2003

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!

Feb 25, 2006

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.

Aug 10, 2013

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.


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  • Calories
  • 1095 kcal
  • 55%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 479 mg
  • 160%
  • Fat
  • 88 g
  • 135%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 706 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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