Crumbed Avocado Steak recipe

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Ingredients

4 Scotch fillets (chuck eye)
½ cup all-purpose flour
salt and ground black pepper to taste
2 eggs
3 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
¼ cup butter
2 tablespoons vegetable oil
1 avocado - peeled, pitted and sliced
3 egg yolks
1 tablespoon lemon juice
salt and pepper to taste
2 teaspoons Dijon mustard
½ cup butter, diced and softened

Nutrition Info

1094.9 calories
carbohydrate: 34.9 g
cholesterol: 465.9 mg
fat: 88 g
fiber: 4.7 g
protein: 41.8 g
saturatedFat: 39.3 g
servingSize: -
sodium: 705.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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