Beef tenderloin with fried egg

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Method

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1. Pound the meat lightly to an even thickness, taking care that it keeps its shape.
2. Season both sides with salt just before frying.
3. Heat the fat in a frying pan over high heat.
4. Add the meat and fry quickly for 3-4 minutes on one side and 2-3 minutes on the other so it gets a nice brown crust outside and stays juicy inside. ⏱ Timer: 3 min
5. Transfer to a warm platter and cover to rest.
6. In another pan, fry the eggs in a little fat until the whites are set and the yolks still runny (about 3-4 minutes). ⏱ Timer: 3 min
7. Pour off the excess fat from the meat pan, add 200 ml of water, bring to the boil and scrape up the browned bits.
8. Serve the steaks with the fried eggs, the gravy poured over and fried potatoes on the side.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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