# Main courses # Meat

Fillet steaks in fig and mustard sauce

Total time 50 mins

50 mins preparation time

Ingredients

4 portion(s)

600 g

floury potatoes

egg yolk

150 g

flour

7 tbsp

Kikkoman Teriyaki Sauce with Roasted Garlic

Ground nutmeg

egg

60 g

Kikkoman Panko - Japanese style crispy bread crumbs

5 tbsp

vegetable oil

fillet steaks (each approx. 150 g)

 ½ tsp

mixed, coarsely ground pepper

1 tsp

mustard seeds

200 ml

dairy cream

2 ½ tbsp

fig mustard

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion): 3419 kJ / 817 kcal

37.4 g Fat

43.9 g Protein

74.5 g Carbohydrates

Preparation

Step 1

Peel the potatoes, wash them and cook in water for approx. 20 minutes.

Step 2

Mash the potatoes, mix with egg yolk and flour and season with 3 tbsp. teriyaki marinade and nutmeg. Form the potato mixture into little balls, cover them with the beaten egg and then coat with breadcrumbs. Fry in approx. 5 tbsp. hot oil in a small pan until golden brown.

Step 3

Dab the steaks dry. Stir together the remaining teriyaki marinade, pepper and mustard seeds, brush the marinade onto the steaks and leave to marinate.

Step 4

Fry the steaks in the remaining hot oil according to preference. Remove and keep warm. Add the cream and fig mustard to the frying juices, bring to the boil, reduce slightly and season with soy sauce and pepper.

Step 5

Serve the steaks with the potato croquettes.

Recipe-ID: 204

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