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Breaded beef fillet served with mashed potatoes and parsley
Crispy breaded beef fillet with mashed potatoes

Breaded beef fillet (Deluxe country-fried steak)

Author: Flavelo
Recipes Main Courses Quick Meals
Although classic 'Chicken-fried steak' is made from cheaper, tougher cuts of beef tenderised by pounding, this 'deluxe' version uses beef fillet. Here, the coating isn't meant to mask toughness, but to provide textural contrast: the meeting of butter-soft beef fillet cooked pink and a crispy, spiced crust. This dish is the luxury edition of Southern comfort food.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy pan: For even heat retention during frying.
  • Meat thermometer: Since it's fillet, we don't want to overcook it (medium-rare recommended).
  • Three bowls: For breading.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Peel and dice the potatoes, boil in salted water until soft. Drain and mash with butter and a little milk until creamy.

Tip: Let the steam escape before mashing so the mash isn't watery.
2 ✓

DO NOT beat the beef fillets heavily (they aren't tough), just flatten gently by hand or with the flat side of a mallet. Season with salt and pepper.

Tip: Fillet fibres are loose and would tear from hard hitting. The goal is just an even surface.
3 ✓

Prepare the breading station: 1. bowl flour (season with salt, pepper!), 2. bowl beaten egg with milk, 3. bowl breadcrumbs.

Tip: Seasoning the flour is important, otherwise the coating will be tasteless.
4 ✓

Dredge the meat in flour (shake off), egg (let drip), finally breadcrumbs (press on).

Tip: The 'wet hand, dry hand' technique helps keep your fingers from getting breaded.
5 ✓

Heat the oil to 170°C. Fry the meat for 3-4 minutes per side until golden brown.

Tip: Drop in a crumb: if it fizzes and rises, the oil is ready. If it smokes, it's too hot.
6 ✓

Drain on kitchen paper and salt the top slightly immediately.

Tip: Salt sticks better to the hot oily surface.
7 ✓

Serve the meat with the mash and garnished with parsley.

Tip: White pepper sauce (gravy) is a classic accompaniment.

Recipe FAQ

The coating came off during frying.
The meat was too wet, or the oil wasn't hot enough. Always pat the meat dry before breading, and shake off excess flour.
The crust burnt but the meat is raw.
The oil was too hot. Reduce the heat for thicker cuts to allow time for the inside to warm through.

Ingredients

  • 500 g Beef Fillet (approx. 2 cm thick slices)
  • 200 g Plain flour
  • 2 whole Eggs
  • 100 ml Milk
  • 200 g Breadcrumbs (or Panko)
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper
  • 500 ml Sunflower oil (for frying)
  • 500 g Potatoes (floury variety, e.g. Maris Piper)
  • 50 g Butter (for mash)
  • 10 g Fresh parsley