Meat with avocado in a frying pan

Step-by-step cooking

1. Step 1:

   

   Putting all the ingredients together. I had a little more than a kilogram of meat (but less than 1.100), so you can estimate the approximate thickness and size of the possible 5 pieces. The secret of the creamy consistency of avocado sauce is that this fruit should be on the border with overripe (I use even frankly overripe ones, I like it that way more).

2. Step 2:

   

   Cut the meat into small pieces, chop it off, rub it with a mixture of peppers and salt. Marinate the meat with pepper for 1.5 hours

3. Step 3:

   

   Fry the meat (with a piece as thick as mine, 2 minutes per side will give quite a decent roasting, but without over-drying). For 1 frying pan, such an amount of meat will not fit unambiguously, if simultaneous feeding is assumed, then it is better to fry in two - or the pieces should be thicker and compact in area) At the last stage, salt the meat to taste.

5. Step 4:

   

   For 4 minutes (the frying time of the side x 2 - the time depends on the thickness of the piece of meat and the degree of roasting you prefer the steak) wrap the meat in foil envelopes and keep for 6-8 minutes.

6. Step 5:

   

   Meanwhile, squeeze out the lemon juice, peel the avocados, cut them and whisk together with butter, lemon juice and mustard with a blender. According to my calculations, the sauce will be ready even faster than the meat.