Beef Fruit Cutlet Sandwich

Trim the fat off the beef tenderloin. Sprinkle with salt and pepper, and pierce it with a toothpick to shape it

Coat the beef tenderloin in flour, beaten egg, and breadcrumbs in that order

Make mustard butter by mixing butter and mustard until it becomes a pomade

Make the sauce for the beef fillet cutlet. Place all the sauce ingredients in a bowl and mix well

Deep fry the beef fillet cutlet in oil heated to 160°C. Fry for 1-2 minutes, then remove to a wire rack and leave to cook in the residual heat. Once it is cool enough to touch, remove the toothpick

Place two slices of 8-slice bread on top of each other and spread mustard butter on one side. Place shredded cabbage on one slice of bread

Place the beef fillet cutlet on top of the shredded cabbage and pour plenty of beef fillet cutlet sauce over it

Place another slice of bread on top and press firmly with your hands. Cover with plastic wrap and leave for about 15 minutes

Once the meat has softened, remove the plastic wrap, cut it into bite-sized pieces, and arrange it on a plate. Garnish with mustard to taste