Smoked Eggs with Grilled Filet Mignon Over Apple Cider Vinaigrette Salad<h4>Chef John Malik</h4>

Smoked Eggs with Grilled Filet Mignon Over Apple Cider Vinaigrette Salad

Chef John Malik

Prep: 25 Minutes Cooking: 20 Minutes Serves: 4


  • 4 Born Free eggs
  • 1 16-ounce piece beef tenderloin, trimmed & seasoned
  • 1 large head romaine lettuce, washed & chopped
  • 1 cup of cherry tomatoes, cleaned & sliced in half
  • 1/4 pound of smoked Gouda cheese, grated
  • 1 bottle extra virgin olive oil
  • 1 fresh apple, grated
  • Salt & pepper
  • A few stems of fresh chopped parsley



  • ½ cup apple cider vinegar
  • ½ cup canola salad oil
  • ½ cup extra virgin olive oil
  • 2 cloves peeled garlic, chopped
  • 1 small yellow onion, peeled and chopped
  • 2 tablespoons grainy mustard
  • Salt & fresh black pepper
  • 1 tablespoon fresh parsley


  1. Vinaigrette: In large non-stick skillet, place tablespoon of olive oil with onion and garlic. Place over medium
  2. heat on stove and cook gently until onions are soft and translucent. Add into the blender with all ingredients,
  3. reserve the oils. Puree.
  4. Turn to lowest speed, remove cap then slowly add oils while blender turns on its lowest speed. When satisfied
  5. with texture, turn off then taste.
  6. Add salt and pepper if desired. Set aside.
  7. Salad: In a large bowl add romaine lettuce, cut cherry tomatoes, grated apple and Gouda cheese into salad and place in refrigerator.
  8. Grill filet mignon to desired temperature then place on cutting board to rest.
  9. Smoked Eggs: Place non-stick skillet on grill to heat up.
  10. Add a teaspoon or two of olive oil. Crack Born Free eggs into skillet, place over heat on grill and close lid. The eggs should cook in less than five minutes.
  11. Toss the salad with the vinaigrette and divide between the four plates.
  12. Slice the filet mignon and place on top of the four portions then top each with one Born Free smoked egg.
  13. Finish with a bit of salt and pepper and a sprinkle of fresh parsley.