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