Argentine Filet Mignon over Potato Slice, with Quail Eggs & Tomato Toast
INGREDIENTS
- 1 Argentine filet mignon
- Coarse salt and black pepper
- Butter, garlic, and rosemary
- 1 thick slice of large potato
- Quail eggs
- Rustic bread
- 1 ripe tomato
- Olive oil
INSTRUCTIONS
Step 1:
Season the filet mignon with salt and pepper. Sear in a hot pan until golden on both sides. Add butter, garlic, and rosemary, and baste gently until cooked to your liking. Let it rest before slicing.
Step 2:
Pan-fry the potato slice until golden and tender—this will be the base of the dish (not shown).
Step 3:
Toast the bread, rub with the cut side of a ripe tomato (and garlic, if desired), then drizzle with olive oil.
Step 4:
Fry the quail eggs sunny side up.
Step 5:
To serve: Place the potato slice on the plate, top with filet mignon slices and quail eggs. Serve the tomato toast on the side.