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 caloriescarbohydrate: 34.9 gcholesterol: 465.9 mgfat: 88 gfiber: 4.7 gprotein: 41.8 gsaturatedFat: 39.3 gservingSize: -sodium: 705.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Crumbed Avocado Steak
Directions
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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.