
Smoked Eggs with Grilled Filet Mignon Over Apple Cider Vinaigrette SaladChef John Malik
Prep: 25 Minutes
Cooking: 20 Minutes
Serves: 4
Ingredients
- 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
Vinaigrette:
- 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
Directions
- Vinaigrette: In large non-stick skillet, place tablespoon of olive oil with onion and garlic. Place over medium
- heat on stove and cook gently until onions are soft and translucent. Add into the blender with all ingredients,
- reserve the oils. Puree.
- Turn to lowest speed, remove cap then slowly add oils while blender turns on its lowest speed. When satisfied
- with texture, turn off then taste.
- Add salt and pepper if desired. Set aside.
- Salad: In a large bowl add romaine lettuce, cut cherry tomatoes, grated apple and Gouda cheese into salad and place in refrigerator.
- Grill filet mignon to desired temperature then place on cutting board to rest.
- Smoked Eggs: Place non-stick skillet on grill to heat up.
- 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.
- Toss the salad with the vinaigrette and divide between the four plates.
- Slice the filet mignon and place on top of the four portions then top each with one Born Free smoked egg.
- Finish with a bit of salt and pepper and a sprinkle of fresh parsley.