Quick and easy dish that relies on a tender cut of beef


14oz fillet steak’

2 cloves garlic,crushed

2 tbsp vegetable oil

4 1/2 oz bacon lardons

1 small onion,chopped

1 1/3 cups beef stock

2 tbsp white wine vinegar

2 eggs

1 tsp cornstarch

1 tbsp parsley,chopped

salt and ground black pepper

1. Cut the steak into 1/2in cubes and put in a bowl. Add the garlic and some black pepper,and leave the flavours to  mingle  for  30 minutes.

2.Meanwhile, heat the oil in a frying pan over a high heat and add the bacon lardons, fry for 2-3 minutes, or until the fat stars to run.

3. Add the beef to the pan and fry for 3-4 minutes, turning the pieces until the start to brown, then add the onion. Continue frying until the bacon and beef are browned and the onion is soft. Add the beefstock, lower the heat and simmer for 5minutes.

4.Meanwhile, half fill a pan with boiling water, add the vinegar and a pinch of salt and bring back to the boil. Switch off the heat and stir the water  until it creates a slow swirl. Crack the eggs one at a time into the centre of the swirl. Let each egg poach for 2 minutes, then use a slotted spoon to transfer ot to a plate.

5. Blend the cornstarch with 1 tbsp of cold water and stir it into the beef. Cook, stirring until the sauce thickens. Stir in the parsley, taste and season if needed. Ladle the beef into warmed bowl, and top with an egg.


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