Many thanks to David Thompson of Dallas, Nitschke Natural Beef enthusiast, and dedicated foodie. David developed this scrumptious Texas adaptation to the French classic using Nitschke Natural Beef Filet Mignon Steaks and posted it on Chow.com.
16 ounces Nitschke Natural Filet Mignon Steaks (tenderloin), cut into small dice, covered, and refrigerated
4 pickled okra spears, finely chopped
1 tsp dried arbol chile powder
3 teaspoons whole grain mustard
2 large [pasture-raised] egg yolks
1 tablespoon finely chopped red onion
1 tablespoon finely chopped parsley leaves
4 teaspoons olive oil
3 dashes hot sauce
1 avocado thinly sliced
picked okra, sliced thin
Combine okra, chile powder and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or fresh tortilla chips, garnished with avocado or sliced okra.
- Category: Recipes