Succulent, tender fillet steaks served with fried bananas and Horseradish Sauce, Steaks Raglan is an adaptation of a dish from New Zealand. Serve with petits pois and grilled tomatoes.
1 egg, well beaten
3 oz. fresh brown breadcrumbs
6 firm bananas, peeled and cut into
2 oz. butter
6 fillet steaks
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
8 fl. oz. Horseradish Sauce
Preheat the grill to high.
Pour the egg into a shallow dish and place the breadcrumbs on a plate. Dip the banana slices first in the egg and then in the breadcrumbs, coating them thor-oughly and shaking off excess. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the banana slices and fry for minutes, turning once, or until the slices are golden brown on both sides. Remove the pan from the heat. Using a slotted spoon, remove the banana slices from the pan and set aside to drain on kitchen paper towels. Keep hot while you cook the steaks.
Using a pastry brush, brush the steaks with the oil and sprinkle with the salt and pepper. Place the steaks on the rack in the grill pan and place the pan under the grill . Grill the steaks for 2 minutes on each side. Reduce the heat to moderately low and cook for a further 2 minutes on each side. Double the times for well-done steaks.
Transfer the steaks to a warmed serving dish. Arrange the banana slices around the steaks and serve immediately, with the horseradish sauce.