Crumbed Avocado Steak

Crumbed Avocado Steak

15
THOMAS GREENBERG 0

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

Ingredients 30 m {{adjustedServings}} servings 1095 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 88 g
  • 135%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 479 mg
  • 160%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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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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Reviews 15

  1. 19 Ratings

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Hot Chilli
1/25/2004

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 !!!

Erin
9/7/2007

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.

Caroline C
5/31/2005

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!