Beef

I got interested in French cuisine over 2 years ago. The very first thing that I thought myself was making steak. As long as I could remember, I cooked about a total of 30 pieces of steak in the span of 3 months or so, of course, I only prepared small pieces. It was good practice for me, especially learning the temperature.

This is a bacon-wrapped fillet mignon and the side with this is spinach wrapped scrambled eggs and a little bit of the jus from the fillet.

I am not always a fan to wrap bacon around things, and I wasn't a fan of wrapping bacon around the fillet either but I let it be to hold ts shape.

Fillet 

I started with seasoning the fillet with salt and pepper both sides. Heated up a skillet pan and add vegetable oil until it starts to smoke, then place the fillet down to sear for about a few minutes, depending on the size or until it gives a good brown color. Do the same on the other side and add some butter to baste and then into a hot oven for another few minutes until the right temperature.

Spinach wrapped scrambled eggs

The mold I used is a regular ramekin, something you would use for a souffle. I buttered the sides of the ramekin and placed spinach leaves along with the interior of the ramekin, hanging over the edge. The spinach needs to be lightly wilted, too much and it will break easily, too little and it won't shape the mold well.

The scrambled eggs are as simple as butter eggs and a little cream or sour cream. I do not fully cook the eggs as I fill the spinach with runny eggs, only firm enough to scoop with a spoon. After filling the ramekin, I fold over the leaves and cover the eggs fully. Then place into the hot oven for a few minutes to finish cooking the eggs.

I have always believed that a good steak does not need heavy sauce, using the jus itself is sufficient. Adding on a heavy sauce may kill and overpower the natural taste of the beef itself.