Filet & Eggs Recipe

Bring to room temperature

Remove the two 3-oz tenderloin filets from the refrigerator and let sit, uncovered, for 20–30 minutes so they come closer to room temperature. Pat dry thoroughly with paper towels.

Season both sides of each filet evenly with the kosher salt, freshly ground black pepper, and garlic powder. Press the seasoning gently into the meat so it adheres.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbs neutral oil and swirl to coat.

When the oil is shimmering and just beginning to smoke, add the filets to the pan leaving space between them. Sear without moving for 2 minutes to form a browned crust.

Flip the filets and reduce heat to medium. Add 1 tbs unsalted butter to the pan. Spoon the melted butter over the tops of the filets for 1–2 minutes while the second side sears. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C).

Remove the filets from the skillet and transfer to a warm plate. Tent loosely with foil and let rest for 5 minutes so juices redistribute.

Wipe the skillet clean with a paper towel (careful, it will be hot). Reduce heat to medium-low and, if needed, add a light film of oil or a small pat of butter to the pan.

Cook the eggs to the guest’s requested style (any style): - For sunny-side up: crack 2 eggs into the skillet, cook gently 2–3 minutes until whites are set but yolks still runny. Cover pan for 20–30 seconds at the end for slightly more set whites if desired. - For over-easy/over-medium: crack eggs into skillet, cook 1–2 minutes until whites mostly set, flip gently and cook 10–30 seconds (over-easy) or 30–60 seconds (over-medium). - For over-hard: cook 2–3 minutes until whites set, flip and cook 1–2 minutes until yolks fully set. - For scrambled: beat the eggs with the 0.25 tsp salt and 0.125 tsp pepper until combined, add to the pan, stir constantly over medium-low heat until soft curds form, about 2–3 minutes. Adjust times slightly to achieve the desired doneness.

Season the cooked eggs lightly with the reserved salt and pepper if they were not mixed in (or taste and adjust). Transfer eggs to the plate with the rested filets.

If desired, squeeze the lemon wedge lightly over the filets (optional) and sprinkle chopped fresh parsley over the eggs and meat for color.

Serve immediately: two 3-oz seared tenderloin filets with the two eggs any style on the same plate. Enjoy while hot.