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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.