This traditional Chilean dish translates as ‘poor man’s beef’, though there’s nothing humble about it. It is thought that the misnomer could possibly stem from the French bouef au poivre – peppered beef.
- Prep: 10 minutes
- Cook: 25
- Total time: 35 minutes
- Recipe serves: 4
Ingredients
- 4 thick beef tenderloin medallions
- 4 eggs
- 4 shallots, finely chopped
- 1 potato, chopped into small chunks
- 1 garlic clove, finely chopped
- 1 tbsp flour
- 150 ml red wine
- Beef stock
- Knob of butter
- Vegetable oil
- Sea salt
- Pepper, thyme, rosemary and a bay leaf to season
- Mixed leaf salad
Instructions
- Melt the butter over a medium heat and fry the potato, shallot and garlic until becoming soft. Add flour, wine, stock and herbs for seasoning and simmer for a further 20 minutes until reduced.
- Rub sea salt all over the beef to prepare. Heat the oil in a skillet over a strong heat and allow to reach a sizzling temperature before cooking the meat to your liking. Meanwhile, fry four eggs, sunny side up.
- Divide the sauce between each plate and top with one of the medallions and finally a fried egg. Serve with a side salad.
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