Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg Recipe

Name: Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 slices country bread, crusts removed and cut into 1/8-inch dice; Salt and freshly ground pepper; 1/2 pound slab bacon cut into 1/2-inch lardons; 2 shallots, thinly sliced; 2 cloves garlic, finely sliced; 1/4 cup white wine vinegar; 8 cups frisee, washed, dried and cut into bite sized pieces; 4 poached eggs; 4 (3 to 4-ounce) filet mignon; Kosher salt; 2 teaspoons ancho chile powder; 2 teaspoons coarsely ground black pepper; 1 tablespoon plus 1 teaspoon olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey; 1 tablespoon freshly grated horseradish or prepared (drained); 1 tablespoon finely chopped fresh mint; Salt

Servings: persons

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

1
Heat oil in a large saute pan over medium high heat.
2
Add the bread cubes and season with salt and pepper.
3
Cook until golden brown and place on a plate lined with paper towels.
4
Heat a medium saute pan over high heat.
5
Add the bacon and cook until golden brown.
6
Remove bacon with a slotted spoon to a plate lined with paper towels.
7
Add the shallots and garlic to the pan and cook until soft.
8
Add the vinegar and cook for 30 seconds.
9
Season with salt and pepper to taste.
10
Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat.
11
Divide the salad onto 4 plates and top with a poached egg.
12
Season filet with salt on both sides.
13
Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper.
14
Heat the olive oil in a large saute pan over high heat until almost smoking.
15
Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms.
16
Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare.
17
Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
18
Combine all ingredients in a small bowl and season with salt to taste.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 slices country bread, crusts removed and cut into 1/8-inch dice, Salt and freshly ground pepper, 1/2 pound slab bacon cut into 1/2-inch lardons, and more.

Yes, Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg

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