Thursday, August 11, 2011

Steak and Egg Salad

Steak and Eggs don't have to be reserved just for breakfast anymore. This spin on the standard AM food came together quickly for a deliciously fancy lunch salad.

I bought 3.5 ounces of the best filet mignon at Whole Foods and pulled it out of the fridge to bring the meat to room temperature for about 30 minutes. I seasoned it with only a sprinkle of salt, and then seared in a medium-hot skillet for two minutes on each side. This was a small piece of meat, so it didn't take long to hit that perfect medium-rare temperature. When the meat was cooked (only 4 minutes) I put it on a plate to sit while I prepared the rest of the salad.

There were just a few elements to this salad, but each addition was chosen carefully - like the pieces of Humboldt Fog. It has got to be my favorite cheese - creamy and slightly tangy. Believe it or not, I was actually asked today if Jim and I have a cheese. I had to ask for the question to be repeated.... and my co-worker restated that some people have a song and wanted to know if we have a cheese. Well, the answer is no. Jim and I don't have a cheese, and I personally think that would be weird if we did.

The mixed greens are Organic Girl baby green romaine lettuce, baby red romaine lettuce, lolla rosa, parsley, cilantro, baby greenleaf lettuce. I love this herb mix because it is delicious on it's own with just a toss in olive oil.

That brings me to my new favorite olive oil that I am so excited to discover at my Farmers Market: Texas Hill Country Olive Oil Company. I tried the Texas Hill Country Miller's Blend on a whim. It's made from Mission and Arbequina olives and has a grassy and buttery flavor with a nutty finish. This is 100% organically grown and 100% natural, cold pressed & unfiltered, 100% hand harvested. And you can taste the quality. I don't have to have anything else on my salad greens but this olive oil.

The piece de resistance, in my opinion, is the perfectly poached egg on top. When cut open, it's adds a richness to the already decadent filet mignon and a creaminess to the light olive oil on the salad greens.

My current obsession with poached eggs started two weeks ago when Jim came home from a business trip and I wanted to make a special breakfast for him Saturday morning. Learning how to poach an egg for the first time was a frustrating task. I went through nearly a dozen eggs before I got two that I was proud of. Now that I feel like I have the hang of it, I'm just LOOKING for reason to poach eggs. I now how a step by step post on how to poach an egg.  For now, I will leave you with a finished shot of my first Eggs Benedict made with strips of baked bacon and a homemade hollandaise.


Your comments mean a lot to me, I love hearing from you!