Steak And Egg Stack
Chef Larry's Recipe
ARCHIVED RECIPES CONTACT INFO |
- 4 Prime tenderloin steaks, 3 oz. each, flattened Salt to season Fresh ground black pepper to season 4 Eggs, large for poaching Fresh fruit, sliced for service Chives, minced for service
- 2Russet potatoes, peeled and shredded 1 Onion, small, grated and drained 1 Egg 1/4 cup Breadcrumbs 1/2 tsp. Parsley, chopped Pinch of ground nutmeg Salt to season Fresh ground black pepper to season Cooking oil for frying as needed
Season tenderloin steaks with salt and pepper. Grill or pan sear to desired doneness. Reserve keeping warm. Prepare potato cakes by combining potato, onion, egg, breadcrumbs, parsley and nutmeg in a bowl. Season with salt and fresh ground black pepper. Mix well. Preheat a medium fry pan with just enough oil to cover the bottom of the pan. When oil is hot, carefully spoon in mixture and carefully shape to form cakes. Fry potato cakes until golden brown on both sides. Remove and place on paper towels to drain. Poach eggs in lightly simmering water. For service place potato cakes on warm serving plates. Place tenderloin steaks on potato cakes and top with poached eggs. Garnish with minced chives and fresh fruit. Serve immediately. Makes 4 Servings Chef Larry's Notes
Prime is the highest quality grade given to beef cuts. Prime tenderloin is available at Siesel's Old-Fashioned Meats in downtown Bay Park. Request 3 oz. beef tenderloin steaks and lightly flattened before cooking.
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