Fillet steaks in fig and mustard sauce

"Bagna cauda" dip with tofu and soy sauce 31 of 45 Coq au Vin

Kikkoman Sauces 45

Category 45

Ingredient 41

Videos 0

World Cuisines 5

Specials 502

Naturally Brewed Soy Sauce Teriyaki Marinade Panko - Japanese Style Crispy Bread Crumbs Main courses Meat Potatoes Christmas season Winter

Total time 50 mins

Preparation time: 50 mins

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

Fat: 37.4 g

Protein: 43.9 g

Carbohydrates: 74.5 g

600 g floury potatoes
1 egg yolk
Approx. 150g flour
7 tbsp. Kikkoman Teriyaki Marinade
Ground nutmeg
1 egg
Approx. 60 g Kikkoman Panko - Japanese style crispy bread crumbs
Approx. 5 tbsp. vegetable oil
4 fillet steaks (each approx. 150 g)
1/2 tsp. mixed, coarsely ground pepper
1 tsp. mustard seeds
200 ml dairy cream
2-3 tbsp. fig mustard
2 tbsp. Kikkoman Naturally Brewed Soy Sauce

Preparation

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

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

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. Serve the steaks with the potato croquettes.