Scotch filet steaks with a thick mustard sauce and avocado slices on top.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 Facts
| Calories | 1095 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 466 mg |
| Dietary Fiber | 5 g |
| Protein | 42 g |
| Saturated Fat | 39 g |
| Sodium | 706 mg |
| Sugars | 2 g |
| Fat | 88 g |
| Unsaturated Fat | 0 g |
Reviews
I love these steaks, was a bit skeptical with avocado and mustard sauce but it was truly amazing. Everyone in my family liked it as well,even the boys who generally don’t like avocado.
I felt that 2 eggs plus 3 egg yolks was a waste. So, instead of dipping the steak into a beaten “whole” egg, I used the three egg whites from the three egg yolks. Worked fine! I didn’t have Dijon mustard, used Spicy Brown, it worked. I would love to try it with Dijon. This recipe is good, but a bit of a pain to make.
I thought this turned out really well, however, I do agree with other reviewers that it would benefit from a stronger mustard sauce. My bf doesn’t eat avocados and wouldn’t touch the sauce, so I made his with bernaise sauce (from a dry mix) and he said it was really good with the steak.
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.
I liked this recipe however no one else in my family did. I think it was the egg. The presentation was not at all pretty and I think that also made everyone “think” it was not good and I like to pride myself on being a good cook. Maybe I will try again but without the egg?
I am a great cook and I did not like this at all. Leave out the egg and it might be better. Needs more flavor so I added sauteed garlic and seasoning salt. Everything besides the egg was fine. Will not make this again.
what can I say about it besides – so good!!!
I had sirloin, so I pounded it out…a different cut of meat would have worked better. The flavor was amazing though..I loved the sauce with the avacados. I’ll make this again with a better cut of meat.
Turned out very well! I am a chef by no means, but decided to give it a shot… fairly easy to make and had most of the ingredients on-hand already. Polished it off with a bottle of smooth Italian wine… NICE!
i couldn’t find scotch file steaks, so i used ’round eye’ steaks… It was good. I made more sauce, because amount in the recipe was not enough for 4 steaks. The sause was great…
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!
A nice combination of flavors. I don’t understand the reviewer who suggested the sauce might possibly be difficult or even maybe labor intensive ? The instructions are very clear and easy to follow.
This recipe was really good. I used rib fillet but could have used veal. The sauce was so tasty and worked wonderfully well with the avocado.
This is outstanding!!! I used another reviewers suggestion of using veal schnitzel instead of steak – turned out fantastic. Sure the mustard sauce is probably a little tricky for some people to make but I urge you to give it a go!
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 !!!