Filetto Alla Romana Recipe
Grilled beef tenderloin, poached eggs, Romano-crusted tomato’s and finished with hollandaise sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tomatoes
Preheat your oven to 375°F (190°C). Slice the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, and top with grated Romano cheese. Bake for 20-25 minutes until the cheese is golden and the tomatoes are tender.
- 2
- 3
Poach the Eggs
In a saucepan, bring 4 cups of water and 2 tablespoons of vinegar to a gentle simmer. Crack the eggs into individual cups. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
- 4
Assemble the Dish
On each plate, place a grilled beef tenderloin. Top each piece with a poached egg and a Romano-crusted tomato. Drizzle with hollandaise sauce and season with additional salt and pepper if desired.
