This gourmet steak sandwich pairs up filet mignon with the richness of poached egg, all set off by homemade pesto.
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2060 per serving
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese, grated
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1/2 cup extra virgin olive oil
- 1 slice challah bread
- 1 slice jarred roasted red pepper
- 1/4 pounds filet mignon, sliced thin
- 1 large egg
- 2 slices heirloom tomato
Put first 5 ingredients into food processor and blend, slowly adding oil until pesto achieves a paste-like consistency.
Toast bread and spread with basil pesto. Poach egg in softly boiling water. Layer the rest of the ingredients; season with salt and pepper. Top with poached egg.