Ingredients Jump to Instructions ↓

  1. 1 teaspoon chopped garlic

  2. 1/4 teaspoon red chili flakes

  3. 1 tablespoon chopped parsley

  4. 3 ounces red wine vinegar

  5. 8 ounces olive oil Salt

  6. 1/2 pound white mushrooms, cleaned and quartered

  7. 2 tablespoons olive oil

  8. 1 tablespoon chopped garlic

  9. 1/4 cup red wine vinegar

  10. 2 bunches watercress, washed and stems trimmed

  11. 1 carrot , julienned

  12. 1 red bell pepper, julienned

  13. 1 small jicama, peeled and julienned

  14. 2 (8-ounce) beef tenderloin fillets

  15. 2 teaspoons vegetable oil

  16. 2 eggs

  17. 1 tablespoon butter Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the garlic, red chili flakes, parsley , red wine vinegar, salt and olive oil. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and deglaze the pan with red wine vinegar. Remove from heat and cool. Meanwhile, in a large bowl, mix together the washed watercress , carrots, red bell peppers, jicama and the cooled mushrooms. To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each piece 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. (It takes about 5 minutes per steak.) Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and brush both sides with Chimichurri Dressing. Sear , 1 at a time, in the hot pan, 1 to 2 minutes per side. Melt butter in a small hot skillet. Crack the eggs in the pan and season with salt and pepper. Cook eggs sunny side up. To serve, put a steak on a large serving plate. Toss salad to coat with the remaining Chimichurri dressing and place over the steak. Slide a fried egg on top of each and serve. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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