Crumbed Avocado Steak

13 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce.” - by THOMAS GREENBERG

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Metric US

Original recipe yields 4 servings

Directions

Pound the steaks out to 1/2 inch thickness.
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.
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.
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.
Place steaks onto serving plates, place two slices of avocado on each steak, and spoon the Mustard Sauce over each one.

Nutrition

Amount Per Serving (4 total)

Calories
1095 cal
55%

Fat
88 g
135%

Carbs
34.9 g
11%

Based on a 2,000 calorie diet

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Reviews (13)

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Hot Chilli

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 deli..." See morecate avocado and veal flavours. My boyfriend loved it !!!"

Erin

Sep. 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...." See more"

Caroline C

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 ..." See moredifference 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!"

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