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Beef cordon bleu

Preparation time:: 20 mins
Cooking time:: 10 mins

Serves:: 4

Rating:

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Steak your claim on this blue ribbon event – ham and Gruyère filling, crumble coating and a drizzle of aioli.

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Ingredients

8 x 60g rump or sirloin steaks
Sea-salt flakes and freshly ground black pepper, to season
200g thinly sliced leg ham
4 x 30g slices Gruyère
½ cup plain flour
2 eggs, beaten
1 cup dried breadcrumbs
¼ cup vegetable oil
2 Tbsp unsalted butter
Steamed asparagus, to serve
Aioli, to serve
Lemon wedges, to serve

Notes

This dish is traditionally made with veal, but beef works equally as well and is budget friendly, too.

Method

1. Lay each steak between 2 sheets of freezer plastic and use a meat mallet to pound to 2mm thick. Season each steak with salt and pepper. Lay 1 steak on a flat surface, add a little ham and 1 cheese slice. Top with another steak to form a sandwich. Press together firmly to seal. Repeat to make 3 more sandwiches.

2. Dust each sandwich with flour, dip in egg and coat with breadcrumbs. Heat oil and butter in a large frying pan over a medium heat. Add steaks and cook for 4 minutes on each side or until golden and crisp. Drain on paper towel. Serve with steamed asparagus, aioli and lemon wedges on the side.

Tips:
- It’s a good idea to use a meat mallet to flatten the beef as the fine teeth spread the meat fibres without tearing.
- Freezer plastic is thicker than plastic wrap and is available from the supermarket
- For greater depth of flavour, use Serrano ham, available from the deli counter of your supermarket or good delicatessens.