If you’ve ever spent any time in downtown Salisbury, you’ve probably heard of Market Street Inn.
They’re known for serving gourmet food with a casual, local twist. Phil Hitch from the Market Street Inn in Salisbury is here, helping us put together Seared Steak with Quail Eggs.
Seared Steak With Quail Eggs
Ingredients:
- Center Cut Filet Mignon
- Thinly Sliced Prosciutto
- 2 Quail Eggs
Sweet Onion and Tomato Jam Ingredients:
- 1/2 Pint of Grape Tomatoes
- 2 cups of whole peeled tomatoes (seeded and sliced
- 1 small Onion
- 8oz Minced Garlic
- 8oz Tomato Juice
- 4oz Port Wine
- 1 1/2 Cups of Granulated Sugar
- Pinch of Salt and Coarse Black Pepper
Instructions:
- Sear steak and remove from pan
- Add a pinch of garlic to same pan. Add peeled tomatoes, grape tomatoes, and tomato juice.
- Add port wine, sugar, and caramelize. Will reduce for 15-20 minutes until it is the consistency of a jam.
- Add oil to pan and let the oil get very warm. Crack quail egg into pan and fry sunny side up.
- Put spinach, beans, salt and pepper into a pan and let the spinach wilt.
- Put spinach and bean mixture onto plate first. Place steak on the bed of spinach. Add tomato jam and then the quail egg on top. Add crispy prosciutto on side.
