Life was meant to be cheesy for these steaks
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.