This recipe comes from Pat Whelan’s book, An Irish Butcher Shop and has been quoted by Katy McGuinness in the Tribune Magazine as being great value for money, working out at less than €7.00 per portion.Crumbed meat is always popular and at the shop we have ready-to-go options for busy people. For those who want to get their hands dirty, the result is well worth the effort and the process is quite therapeutic.
- 4 fillet steaks
- 3 tablespoons plain flour seasoned with salt and pepper
- 2 eggs, beaten
- 3 cups fresh white bread-crumbs
- 3 tablespoons fresh parsley, finely chopped
- 50 g/2 oz butter
- 2 tablespoons olive oil
- 2 avocados, peeled and sliced
- 3 egg yolks
- 1 tablespoon lemon juice
- salt and pepper
- 2 teaspoons Dijon mustard
- 125 g/4½ oz butter, softened
To make the mustard sauce, place the egg yolks, lemon juice, seasonings and mustard into a double saucepan (a bowl over a saucepan of hot water will work equally well if you don’t have a double saucepan) and stir until combined. Add the softened butter and mix well. Place the saucepan over a low heat and stir until the sauce is thick and creamy.
The steaks need to be thin in order to cook through quickly, so first remove any fat from each steak and pound out to about 1.25 cm/1⁄2 inch thick.
Have three wide bowls or dishes ready and a plate to receive the finished crumbed steak. One bowl contains the flour, the second is for the beaten egg mixture, and the breadcrumbs and chopped parsley go into the third. Taking each steak separately, coat with the flour first and then dip it into the egg mix. Finally, press the breadcrumb/parsley mixture on to the steak and place it on a plate. Repeat until all steaks are covered. Refrigerate the crumbed meat for at least an hour until ready to cook. Heat the butter and oil in a large pan and cook the steaks until golden brown, about 3 minutes on each side. Plate up with slices of avocado on top and a trail of the mustard sauce.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers