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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce. 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 |
Directions:
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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