Deviled Steak and Eggs
4 people
00h 20
00h 09
A bold and hearty gluten-free recipe, Deviled Steak and Eggs combines spicy, tender steak with perfectly cooked eggs for a protein-packed meal any time of day.
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Ingredients and Method
Ingredients
- 1 ButcherBox.ca Filet Mignon
- 6 large eggs
- 3 tbsps mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- to taste sea salt
- to taste freshly ground black pepper
- garnish chives
Method
- Run the eggs under warm water to temper them.
- Bring a pot of water to a rolling boil and gently lower the eggs in. Reduce heat to a simmer and cook for 9 minutes.
- Drain eggs and cool in an ice bath or under cold water, then peel.
- Cut eggs in half. Remove yolks to a medium bowl and place whites on a serving platter.
- To the yolks, add mayonnaise, Dijon mustard, and Worcestershire sauce, blending until smooth.
- Season with salt and pepper to taste.
- Transfer yolk mixture to a piping bag and pipe back into egg whites.
- Garnish each with a slice of filet mignon, a sprinkle of chives, and a twist of black pepper.
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