Life was meant to be cheesy for th­ese steaks

Central and North Burnett Times - - TASTE - with Dan and Steph Mul­heron

Crumbed beef with creamy cheese sauce

Serves 4 IN­GRE­DI­ENTS: Steak: ★ 4 rump steaks, beaten with mal­let un­til slightly thin­ner ★ 60g panko bread­crumbs ★ 2 tbs fresh thyme leaves ★ 50g flour, sea­soned with salt and white pep­per ★ 3 eggs, dash of milk, whisked for an egg wash to crumb ★ olive oil Creamy cheese sauce: ★ 50g but­ter ★ 2 tbs plain flour ★ 2 cloves gar­lic, crushed ★ 240ml–480ml milk, warmed ★ 175g good qual­ity ched­dar cheese, grated ★ 2 tsp Di­jon mus­tard Broc­col­ini and bean salad: ★ 1 bunch of broc­col­ini ★ 150g green beans, trimmed ★ 30g flaked al­monds, toasted ★ 1–2 tbs olive oil ★ juice of 1 lime ★ salt and white pep­per

METHOD: Steak – Pre­pare the sea­soned flour on a plate, the panko crumbs with the thyme leaves and the egg wash ready to crumb the steaks. Coat each steak in flour, dip in egg wash then coat in the panko. Re­peat for all the steaks and place in the fridge for 20 min­utes to set. Heat olive oil in a large fry­ing pan. Heat un­til very hot and add the schnitzels a cou­ple at a time, cook un­til golden brown on each side.

Cheesy sauce – In a small saucepan over medium to high heat, add the but­ter, flour and gar­lic, al­low to cook for 2 to 3 min­utes, stir­ring well. Re­move from heat and slowly pour in 120ml of warmed milk, whisk­ing con­tin­u­ously, place back on heat and con­tinue to add milk and whisk un­til you get a smooth thick sauce. Add cheese and mus­tard and al­low to sim­mer for 2 to 3 min­utes. Sea­son with salt and white pep­per.

Broc­col­ini and bean salad – In a large pot of boil­ing wa­ter, blanch the broc­col­ini and beans for 3 to 4 min­utes. Drain and dress with olive oil, squeeze of le­mon juice, sprin­kle over the toasted al­monds and sea­son with salt and pep­per.

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