4 x 3 oz medallions of Ontario veal tenderloin
4 tsp olive oil
4 tsp steak spice
1 pkg 56 g bearnaise sauce (1 cup water, ½ cup butter required)
2 tsp butter
¼ cup sliced shallots
4 cups baby spinach
Salt and freshly ground black pepper, to taste
4 buttery croissants
2 tsp butter, melted
4 large eggs (poached, see how to poach an egg for instruction if needed)
Chives, for garnish
Brush steaks all over with olive oil. Season all over with steak spice, pressing the spices into the meat so it adheres. Set aside.
Prepare the bearnaise sauce as per package instructions, set aside keeping warm.
In a medium fry pan melt the butter, sauté the shallots for about 30 seconds to 1 minute, add in the baby spinach and sauté quickly until the spinach just wilts. Season to taste with salt and fresh ground black pepper and set aside keeping warm.
Take the croissants and using a rolling pin, roll the croissants flat to about ½ inch to 1-inch uniform thickness. Set aside.
Fire up your grill to high 550°F.
Brush both sides of the flattened croissants with melted butter and toast on the grill, about 1 minute a side. Set aside, keeping warm.
Grill veal tenderloin medallions for 2 to 3 minutes per side for medium-rare doneness. Remove from grill and set aside keeping warm.
Poach your eggs.
Assemble the dish:
Place toasted flattened croissant onto a plate and top with a quarter of the spinach mixture. Top the spinach with 1 sliced veal medallion (sliced into 3 or 4 slices).
Top grilled veal tenderloin with a poached egg. Spoon warm bearnaise sauce over the egg.
Season with a little freshly ground black pepper, sprinkle with chives, and serve immediately.