Elevate your home dining experience with this sophisticated yet approachable recipe for Red and Black Pepper Crusted Filet Mignon, perfectly complemented by a vibrant Honey-Mustard, Horseradish, and Mint Sauce. This elegant main course is paired with a classic Frisee Salad featuring a warm, tangy vinaigrette and a luscious poached egg, creating a harmonious balance of textures and flavors. Whether you’re entertaining guests or simply treating yourself to a special meal, this dish promises a delightful culinary journey, combining the richness of perfectly cooked steak with the refreshing brightness of a French-inspired salad.
Timing and Yield:
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Total Time: The complete preparation and cooking of the Frisee Salad with Crusted Steak and Mustard-Mint Sauce will take approximately 45 minutes.
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Preparation Time: The time dedicated to preparing the ingredients (chopping, measuring, etc.) is estimated to be 10 minutes.
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Cook Time: The actual cooking processes for all components (croutons, bacon, vinaigrette, steak) are estimated to take 35 minutes.
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Yield: This recipe is designed to serve 4 individuals.
Ingredients
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Olive Oil: 3 tablespoons are needed for various steps in preparing the salad components.
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Country Bread: You’ll need 3 slices. First, remove the crusts, then cut the bread into small, 1/8-inch dice. These will likely be used to make croutons.
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Salt and Freshly Ground Pepper: Seasoning to taste for the croutons and potentially the salad dressing.
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Slab Bacon: 1/2 pound is required. Cut it into larger, 1/2-inch pieces, known as lardons.
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Shallots: 2 shallots are needed, thinly sliced.
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Garlic: 2 cloves, finely sliced.
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White Wine Vinegar: 1/4 cup, likely for the salad dressing.
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Frisee: 8 cups of frisee lettuce, which should be washed, thoroughly dried, and cut into bite-sized pieces for easy eating.
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Poached Eggs: 4 eggs, prepared by poaching. These are a key component of the traditional Lyonnaise-style frisee salad.
Ingredients for Crusted Steak with Mustard-Mint Sauce:
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Filet Mignon: You will need 4 individual filet mignon steaks, each weighing between 3 and 4 ounces.
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Kosher Salt: Used for seasoning the steaks.
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Ancho Chile Powder: 2 teaspoons, for adding a smoky and mild heat to the steak crust.
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Coarsely Ground Black Pepper: 2 teaspoons, for seasoning and adding texture to the steak crust.
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Olive Oil: 1 tablespoon plus 1 teaspoon, likely for searing the steaks.
Ingredients for Mustard-Mint Sauce:
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Dijon Mustard: 2 tablespoons, forming the base of the sauce.
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Honey: 2 tablespoons, to add sweetness and balance the mustard’s tang.
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Freshly Grated Horseradish or Prepared (Drained): 1 tablespoon. Using freshly grated will provide a stronger, more pungent flavor. If using prepared, ensure it’s drained of excess liquid.
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Finely Chopped Fresh Mint: 1 tablespoon, for a fresh, aromatic element in the sauce.
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Salt: To season the sauce to taste.
Directions
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Prepare Croutons: Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the diced country bread, season with salt and pepper, and cook until the bread cubes are golden brown and crispy. Transfer the finished croutons to a plate lined with paper towels to drain excess oil.
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Cook Bacon: Heat a separate medium sauté pan over high heat. Add the 1/2 pound of slab bacon lardons and cook until they are golden brown and rendered. Remove the cooked bacon from the pan using a slotted spoon and place it on a plate lined with paper towels to drain.
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Make Vinaigrette: Reduce the heat in the pan used for the bacon. Add the thinly sliced shallots and finely sliced garlic and cook until they are softened. Carefully add the 1/4 cup of white wine vinegar to the pan and cook for about 30 seconds. Season the vinaigrette with salt and pepper to taste.
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Assemble Salad: In a large bowl, combine the washed, dried, and bite-sized frisee, the prepared croutons, and the cooked bacon lardons. Pour the warm vinaigrette over the ingredients in the bowl and gently toss to coat everything evenly.
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Serve: Divide the dressed frisee salad among four plates. Top each serving with a freshly poached egg.
Directions for Crusted Steak with Mustard-Mint Sauce:
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Season Steak: Season each of the four filet mignon steaks with kosher salt on both sides.
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Apply Crust: On one side of each filet, sprinkle 1/2 teaspoon of ancho chile powder and 1/2 teaspoon of coarsely ground black pepper, ensuring an even coating to form the crust.
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Sear Steak: Heat the 1 tablespoon plus 1 teaspoon of olive oil in a large sauté pan over high heat until it is almost smoking. Carefully place the seasoned filet mignons into the hot pan, crust-side down. Sear for 2 to 3 minutes, or until a noticeable crust has formed on that side.
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Finish Cooking: Flip the steaks over, reduce the heat to medium, and continue cooking to your desired level of doneness. For medium-rare, cook for another 2 to 3 minutes.
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Rest and Serve: Remove the cooked steaks from the pan and let them rest for 2 to 3 minutes before serving. Spoon about 1 tablespoon of the prepared Mustard-Mint Sauce over each steak before presenting.
Directions for Mustard-Mint Sauce:
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Combine Ingredients: In a small bowl, combine the 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of grated or prepared horseradish, and 1 tablespoon of finely chopped fresh mint.
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Season: Stir the ingredients together until well combined. Season the sauce with salt to taste, adjusting as needed.
With its striking presentation and complex yet balanced flavors, this Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg is a truly satisfying meal. The peppery crust on the tender filet, the sweet and pungent sauce, and the crisp, tangy salad with its creamy poached egg all come together to create a memorable dish. Enjoy the process of preparing this impressive meal and savor the delicious results, proving that restaurant-quality dining is well within reach in your own kitchen.