Pub Finger Steaks


Pretzel crusted beef tenderloin fried until crispy and served with a side of spicy mustard. This recipe is scaled for 24 servings.


Items needed

  • 18 Cups Butter pretzels, crushed to pea-sized pieces for visual effect
  • 14 1/2 Cups Flour, AP
  • 16 Eggs, whole
  • 8 Tablespoons Fine Sea Salt
  • 4 Teaspoons Black Pepper
  • 8 Tablespoons Garlic Powder
  • 7.5 Pounds Beef Tenderloin, trimmed, sliced against the grain into 3-4" portions, 1 ounce per portion

Spice Rub for Meat

  • 4 2/3 Cups Dijon Mustard
  • 4 Teaspoons Minced Garlic
  • 4 Tablespoons Italian Herb Seasoning
  • 8 Teaspoons Kosher Salt

  • 16 Quarts Fryer Oil

  • Fryer
  • Parchment Paper
  • Sheet Pan


  1.  Heat fryer oil to 350°F
  2. Season sliced tenderloin strips in spice rub and let sit 30minutes to 2 hours. 
  3. Season the flour with salt, black pepper and garlic powder. 
  4. Bread the strips in flour, egg wash and crushed pretzels. 
  5. Lay the breaded beef strips on a lined sheet pan and freeze for 3 hours or overnight, covered. This allows the breading to adhere. 
  6. Fry at 350F for 4 minutes. 
  7. Plate 5 strips per order and serve with a side of pub mustard or beer cheese dipping sauce.