Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg

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Frisee Salad:

3 tablespoons olive oil

3 slices country bread, crusts removed and cut into 1/8-inch dice

Salt and freshly ground pepper

1/2 pound slab bacon cut into 1/2-inch lardons

2 shallots, thinly sliced

2 cloves garlic, finely sliced

1/4 cup white wine vinegar

8 cups frisee, washed, dried and cut into bite sized pieces

4 poached eggs

Crusted Steak with Mustard-Mint Sauce:

4 (3 to 4-ounce) filet mignon

Kosher salt

2 teaspoons ancho chile powder

2 teaspoons coarsely ground black pepper

1 tablespoon plus 1 teaspoon olive oil

Mustard Sauce:

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon freshly grated horseradish or prepared (drained)

1 tablespoon finely chopped fresh mint

Salt