Jun 08 2026
Restaurants›Knife and Fork Inn›Poached Eggs Recipe

Poached Eggs Recipe

Inspired by Knife and Fork Inn
Time1h
Serves2

Sliced filet mignon, mushrooms, bordelaise, herbed potatoes

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Ingredients

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For the Poached Eggs

For the Filet Mignon

For the Mushrooms

For the Bordelaise Sauce

For the Herbed Potatoes

Method

Cooking the Poached Eggs

  1. 1

    Poach the Eggs

    Bring water and vinegar to a gentle simmer in a pot. Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Preparing the Filet Mignon

  1. 2

    Cook the Filet Mignon

    Season the filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Cooking the Mushrooms

  1. 3

    Sauté the Mushrooms

    In the same skillet, add butter and sauté garlic for 1 minute. Add sliced mushrooms and cook until they are golden brown, about 5-7 minutes.

Making the Bordelaise Sauce

  1. 4

    Prepare the Sauce

    In a saucepan, combine red wine and shallots over medium heat. Reduce until the mixture is syrupy. Add beef stock and thyme, then simmer until thickened. Stir in butter before serving.

Preparing the Herbed Potatoes

  1. 5

    Roast the Potatoes

    Toss diced potatoes with olive oil, fresh herbs, and salt. Spread on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes until golden and crispy.

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