Two Kitchen Play blog posts in a row! We decided to take on another course of the Kitchen Play menu this month – the entree. The Filet Mignon with Spicy Béarnaise recipe was prepared by Karen of Our Life in the Kitchen. While the recipe sounded amazing, we decided to give it a twist and take the egg out of the sauce and just throw it on top, poached. Filet mignon with poached egg!
Poached Egg over Filet Mignon with Red Wine Sauce
2 4-oz filet mignons
Kosher salt and freshly ground black pepper
1 tbs extra-virgin olive oil
2 tbs cold unsalted butter
1/3 onion, thinly sliced
1 tsp garlic, minced
a sprinkle of oregano
a dash of brown rice flour
1/4 cup beef broth
1 cup sweet wine [we used blueberry/raspberry]
1 slice of thick-cut bacon
2 poached eggs
Preheat grill to medium-high heat. Season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt half of the butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender. Season with salt. Add the garlic and oregano. Stir in the beef broth and cook for 2 minutes, stirring constantly. Whisk in the wine. Add the brown rice flour to thicken the sauce. Simmer until the sauce reduces by half, stirring occasionally. Remove the skillet from the heat. Cut the remaining butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Pan fry the bacon.
Poach the eggs.
Stack and serve! Steak. Egg. Sauce. Bacon.
I think the best part about this particular recipe was learning new things. It was the first time we’ve cooked filet mignon AND poached eggs, so we put them together – Filet mignon with poached egg! We ended up having filet mignon for breakfast, and it was as delicious as it looked!
Each month, Kitchen Play hosts a sponsored Progressive Party with six food bloggers assigned to create a dish incorporating the same product into one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée (main course) and dessert. At the end of the month, a contest is held for blog posts and recipes inspired by the creations in each course. This month’s sponsor is the Safest Choice Eggs, which are pasteurized shell eggs that are perfect when the recipe calls for raw or undercooked eggs.
Click here for coupons from Safest Choice Eggs!