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

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

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

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Ingredients:

Serving

3 tbsp olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
salt and freshly ground pepper
1/2 lb 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-oz) filet mignon
kosher salt
2 tsp ancho chile powder
2 tsp coarsely ground black pepper
1 tbsp plus 1 tsp olive oil
2 tbsp dijon mustard
2 tbsp honey
1 tbsp freshly grated horseradish or prepared (drained )
1 tbsp finely chopped fresh mint
salt

Directions:

Frisee Salad:
Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
Crusted Steak with Mustard-Mint Sauce:
Season filet with salt on both sides. 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. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
Mustard Sauce:
Combine all ingredients in a small bowl and season with salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.57 Kcal (1610 kJ)
Calories from fat	231.22 Kcal
		% Daily Value*
Total Fat	25.69g	40%
Cholesterol	213.35mg	71%
Sodium	625.02mg	26%
Potassium	325.96mg	7%
Total Carbs	44.45g	15%
Sugars	30.28g	121%
Dietary Fiber	8.58g	34%
Protein	28.5g	57%
Vitamin C	40.7mg	68%
Vitamin A	0.9mg	28%
Iron	92mg	511%
Calcium	182.9mg	18%

Amount Per 100 g
Calories	57.75 Kcal (242 kJ)
Calories from fat	34.72 Kcal
		% Daily Value*
Total Fat	3.86g	40%
Cholesterol	32.04mg	71%
Sodium	93.86mg	26%
Potassium	48.95mg	7%
Total Carbs	6.67g	15%
Sugars	4.55g	121%
Dietary Fiber	1.29g	34%
Protein	4.28g	57%
Vitamin C	6.1mg	68%
Vitamin A	0.1mg	28%
Iron	13.8mg	511%
Calcium	27.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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