Crumbed Avocado Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crumbed Avocado Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crumbed Avocado Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 Scotch fillets (chuck eye)
• 1/2 cup all-purpose flour
• salt and ground black pepper to
• taste
• 2 eggs
• 3 cups fresh bread crumbs
• 2 tablespoons chopped fresh
• parsley
• 1/4 cup butter
• 2 tablespoons vegetable oil
• 1 avocado - peeled, pitted and
• sliced
• Mustard Sauce
• 3 egg yolks
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 teaspoons Dijon mustard
• 1/2 cup butter, diced and
• softened
• 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.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large frying pan, heat 1/4 cup butter and oil over medium-high heat

Step 2: Technique & Execution

Cook steaks until golden brown, and cooked to desired doneness

Step 3: Technique & Execution

Remove from pan, and keep warm

Step 4: Technique & Execution

In a metal bowl, whisk together egg yolks, lemon juice, salt, pepper, and mustard

Step 5: Technique & Execution

Place the bowl over simmering water, and stir until sauce is thick and creamy

Step 6: Technique & Execution

Whisk in the remaining 1/2 cup softened butter, and remove from heat