Ingredients Jump to Instructions ↓

  1. 1/2 pound white mushrooms , cleaned and quartered

  2. 2 tablespoons olive oil

  3. 1 tablespoon chopped garlic

  4. 1/4 cup red wine vinegar

  5. 2 bunches watercress , washed and stems trimmed

  6. 1 carrot, julienned

  7. 1 red bell pepper , julienned

  8. 1 small jicama, peeled and julienned

  9. 2 (8-ounce) beef tenderloin filets

  10. 2 teaspoons vegetable oil

  11. Chimichurri Dressing , recipe follows

  12. 1 tablespoon butter

  13. 2 eggs

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and then deglaze the pan with red wine vinegar. Remove from the heat and cool. Meanwhile, in a large bowl, mix together the watercress, carrot , red bell pepper, and jicama. Add the cooled mushrooms and toss lightly to combine. Set aside.

  2. To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic wrap or parchment paper with 1/2 teaspoon of vegetable oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each steak with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough , until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. This process takes about 5 minutes per steak.

  3. Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat. Peel the paper off the steaks and brush both sides with the Chimichurri Dressing. Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side. The cooking time will not be long because the steaks have been pounded so thin.

  4. Melt the butter in a small hot skillet. Crack the eggs into the pan and season with salt and pepper, to taste. Cook eggs sunny side up.

  5. To serve, place 1 steak on a large serving plate. Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak. Slide a fried egg on top of each and serve.


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