Steak and Eggs Au Poivre with Crispy Potato Pancake
Ingredients: Filet Mignon, Kosher salt, Butter, Potatoes, Eggs · 90 min cook time · 700kcal · $20.49
Ingredients
250g Filet Mignon, 10g Kosher salt, 50g Butter, 500g Potatoes, 2ea Eggs, 30ml Brandy, 50ml Cream, 5g Peppercorns, 30g Scallions
Instructions
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Generously dry brine the steak with kosher salt on all sides. Let it sit at room temperature for at least 45 minutes to allow moisture to be drawn to the surface and reabsorbed.
3. Prepare the potatoes for the potato pancake and the ingredients for the peppercorn sauce and scallion gremolata.
4. Start cooking the potatoes and steak in their respective pans on the stovetop.
5. Transfer the potato pancake and steak to the preheated oven to finish cooking.
6. While the steak and potatoes are in the oven, prepare the peppercorn sauce and the scallion gremolata.
7. Fry the eggs sunny-side up.
8. Assemble the dish: place the crispy potato pancake as the base, top with slices of steak, pour the peppercorn sauce over, add two fried eggs, and garnish with the scallion gremolata.
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