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Crumbed Avocado Steak

Crumbed Avocado Steak


"Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce."
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30 m servings 1095 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 88 g
  • 135%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 466 mg
  • 155%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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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Read all reviews 15
  1. 19 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 th...

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 mak...

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 f...

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 t...

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 ...

I love these steaks, was a bit skeptical with avocado and mustard sauce but it was truly amazing. Everyone in my family liked it as well,even the boys who generally don't like avocado.

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 D...

I thought this turned out really well, however, I do agree with other reviewers that it would benefit from a stronger mustard sauce. My bf doesn't eat avocados and wouldn't touch the sauce, so ...

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