"vino Rosso" Filet Mignon And Eggs Recipe
Grilled petite filet mignon, 3 scrambled eggs, and roasted potatoes.
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Ingredients
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Main Ingredients
Seasonings and Oils
Method
Prepare the Potatoes
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Wash and dice the potatoes into small cubes. In a bowl, mix the diced potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden brown and crispy, tossing halfway through.
Cook the Filet Mignon
- 2
Grill the Filet Mignon
While the potatoes are roasting, heat a grill or grill pan over medium-high heat. Rub the filet mignon with the remaining tablespoon of olive oil, paprika, and the remaining salt and black pepper. Grill the filet mignon for about 4-5 minutes on each side for medium-rare, or longer if desired. Remove from the grill and let it rest for 5 minutes.
Scramble the Eggs
- 3
Prepare the Scrambled Eggs
In a bowl, crack the 3 eggs and whisk them together until well combined. Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Pour in the beaten eggs and gently stir with a spatula, cooking until just set but still creamy. Season with salt and freshly chopped chives before serving.