Steak and Egg Salad

4 oz. Filet
2 Tbsp. apple cider vinegar
1 Tbsp. balsamic vinegar
1/4 cup Dijon mustard
1 small shallot, minced
Salt and pepper to taste
6 Tbsp. olive oil
1 cup fresh seasonal beans
4 cups mixed baby salad greens
4 Tbsp. dried cranberries
2 Eggs, poached
4 Tbsp. goat cheese, crumbled

Pat filet dry with a paper towel. Season steak with salt and pepper and grill to desired doneness. Set aside to rest until ready to slice.

Blend together vinegars, mustard, and shallots; season with salt and pepper. Slowly whisk in olive oil until fully blended and set aside.

Trim ends of beans; cut into 4 inch pieces. Cook beans in slightly salted boiling water until tender; drain. Toss beans and salad greens with 2 Tbsp. of dressing. Use remaining dressing to drizzle on finished plates.

Place salad greens and beans on 2 plates. Sprinkle salad greens with cranberries. Slice steak and place on salad greens then drizzle with remaining dressing. Place egg on top of green beans. Sprinkle salads with goat cheese and serve.

For the egg
Heat 2 to 3 inches of water in large deep skillet to boiling. Adjust heat to keep liquid simmering gently. Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels.

According to the American Egg Board when poaching eggs; use very fresh eggs, do not swirl the water, do not poach ahead of time and hold them in the refrigerator and adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.