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