Serves: 4
Ingredients:
Microwaveable Egg Poacher (see directions below)
4 – 4-ounce filet mignons
Sea salt and freshly ground black pepper to taste
Extra virgin olive oil for pan searing the filet mignons
4 English muffins, fork split
Blender Hollandaise (with a kick) Sauce ~ recipe follows
4 cups Mixed Field Greens
Juice of 1 lemon
Greek olive oil
For Blender Hollandaise (with a kick) Sauce:
4 egg yolks ~ using pasteurized eggs
2 teaspoons water
2 teaspoons lemon juice
2 sticks unsalted butter – melted
Salt to taste
1 tablespoon sauce from a can of chipotles in adobo
Directions:
Preheat the oven to 400 degrees.
Coat a grill pan lightly with olive oil and bring to a medium – high heat. Season the steaks with salt and pepper and place them on the pre-heated
grill pan. Mark them well on both sides.
Transfer the steaks to the oven and roast for about 4 – 5 minutes until the meat is medium-rare.
Toast the English muffins and butter them lightly. Place one steak on each English muffin.
Place 1 egg on each steak. Top with the Hollandaise (with a kick) Sauce.
Toss the greens with lemon juice, and dress with olive oil and salt. Garnish each plate with the dressed greens.
To poach eggs in the microwave:
I use the Norpro Silicone Microwave Double Egg Poacher and poach my eggs in an 1100-watt
microwave at 50 percent power, I poach the eggs for two minutes to get poached
eggs with a slightly runny yolk. Do not add water to the cups and there is no need to pierce the yolk. The
eggs slide right out. Some microwaves cook at higher watt power – you may have poached eggs in slightly less time so it’s best to test one batch before you plan to make this recipe.
For Blender Hollandaise (with a kick) Sauce:
of sauce from a can of chipotles in adobo
bowl.
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