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Beef Fillets Recipe

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This recipe for Beef Fillets, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Briggs/ Dylan Briggs


1 - 2 thinly sliced steak per person (you can request this at your local butcher)
1 - 2 c. flour
3 c. fine Italian breadcrumbs
4 eggs
2 c. olive oil (or vegetable oil)
1 tsp. salt
1 tsp. pepper
2 lemons, wedged

Prepare the Fillets:
1. Begin by using a meat hammer to pound the steaks to be rather thin. If your butcher cut them thin for you, you may not have to pound them much. But you should hammer them to make them more tender.
2. Prepare a plate for the flour dip, a bowl for the egg wash, and another plate for the breadcrumb dip.
3. Add salt and pepper to the flour mixture.
4. Dip the thin steak into the flour mixture and coat both sides.
5. Beat four eggs, then dip the steak into the egg wash.
6. Coat the steak with the bread crumbs & set aside.
7. Repeat this step for all the fillets.

Cooking the Fillets:
1. Heat olive over medium-high heat.
2. Add one filet at a time and deep fry until golden brown. Approximately 5 minutes per fillet.
3. Squeeze lemon over fillet when serving.

Personal Notes:
Personal Notes:
Pairs well with Herb Roasted Tomatoes recipe.




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