RECETAS Y COCINA

Ingredients

• 1 large Idaho potato
• 1/4 cup (1/2 stick) butter
• 1 pound beef tenderloin, diced (beef tips can be substituted)
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper
• 2 tablespoons garlic, finely chopped
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1/2 cup scallions, finely chopped
• Pinch of cayenne pepper
• Pinch of white pepper
• 1 cup beef stock
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper
• 8 poached eggs (see recipe on this site)
• 1/2 cup Marchand de Vin sauce (see recipe on this site)
• Grilled tomatoes for garnish

Preparation

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.

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