Eggs
Owen
- 1 large Idaho potato
- ¼ cup (½ stick) butter
- 1 pound beef tenderloin, diced
(beef tips can be substituted)
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup green bell pepper
- 2 tablespoons garlic, finely
chopped
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- ½ cup scallions, finely chopped
- Pinch of cayenne pepper
- Pinch of white pepper
- 1 cup beef stock
- ¼ cup fresh parsley, finely chopped
- Salt and black pepper
- 8 poached eggs
- ½ cup Marchand de Vin sauce (recipe below)
- Grilled tomatoes for garnish
Peel and cube the potato. Fill a large saucepan with water and bring
the liquid to a boil. Add the potatoes to the boiling water and
cook until tender, about 15 minutes; do not overcook.
Melt the butter in a large skillet and brown the beef tenderloin
over moderately high heat, about three to four minutes.
Remove the meat from the pan with a slotted spoon and set aside.
Add the onions to the skillet and cook for two minutes, then stir
in the celery, bell pepper, garlic and bay leaves.
Cook the vegetables for two to three minutes until tender, then
blend in the Worcestershire, flour, scallions, cayenne and white
pepper. Season with salt and pepper to taste.
Whisk the beef stock into the mixture and return the diced meat
to the pan. When the mixture comes to a boil, lower the heat and
simmer for about 10 minutes, until the liquid has reduced.
Remove the bay leaves and fold in the diced potatoes and parsley.
Spoon two portions of hash onto each serving plate, then place a
poached egg on the hash. Ladle Marchand de Vin sauce over the eggs,
garnished with grilled tomatoes and serve.
Makes four servings.
Marchand de
Vin Sauce
- 6 tablespoon butter
- ½ cup onion, finely chopped
- 1 ½ teaspoons garlic, finely
chopped
- ½ cup scallions, finely chopped
- ½ cup boiled ham, finely chopped
- ½ cup mushrooms, finely chopped
- 1/3 cup all-purpose flour
- 2 tablespoon Worcestershire sauce
- 2 cups beef stock
- ½ cup red wine
- 1 ½ teaspoons thyme leaves
- 1 bay leaf
- ½ cup fresh parsley, finely chopped
- Salt and pepper
Melt the butter in a large saucepan or Dutch oven and sauté the
onion, garlic, scallions, and ham for five minutes. Add the mushrooms,
reduce the heat to medium and cook for two minutes
Blend in the flour and cook, stirring for four minutes. Add the
Worcestershire, beef stock, wine, thyme and bay leaf. Simmer until
the sauce thickens, about one hour.
Before serving, remove the bay leaf and add the parsley. Season
with salt and pepper to taste.
Yields three cups.
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