-
1
Place a large saute pan over high heat and add the oil.
-
2
When the oil is hot, add the bacon and fry for about 5 minutes, or until nicely browned but not crisp (you are going to want to wrap it around the steak).
-
3
Set aside.
-
4
Pour out the fat and wipe the pan clean.
-
5
Add the 2 tablespoons butter to the same pan over medium heat.
-
6
When the butter is bubbly, add the bay leaf.
-
7
Now add the horse steaks to the pan and cook for 5 minutes on the first side.
-
8
Turn and cook for 4 minutes on the second side.
-
9
Transfer the steaks to a plate and let rest for 4 minutes, keeping them warm.
-
10
Wipe the pan clean and set aside.
-
11
Meanwhile, in a small pot, warm the wine sauce over medium heat and whisk in the mustard.
-
12
Remove from the heat and keep warm.
-
13
Add a little butter to the saute pan and fry the eggs, then toast the brioche, if using.
-
14
Wrap a slice of bacon around each steak, if you can, and then top the steak with an egg.
-
15
Or, just place a bacon slice and an egg on top of each steak.
-
16
If you have toasted brioche, slip a slice of toast under each steak.
-
17
Pour a couple of spoonfuls of wine sauce over each portion, and you have the classic filet de cheval a chevalfillet of horse on horseback.
