Filet And Eggs Recipe

Bring to room temperature

Remove the two tenderloin filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry with paper towels to remove surface moisture.

Season

Evenly season both sides of each filet with kosher salt (about 1/2 tsp per side total across both filets), freshly ground black pepper, and garlic powder. Press seasoning gently into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–4 minutes. Add 2 tbs neutral oil and swirl to coat the pan.

Sear filets

Carefully place the filets in the hot pan, leaving space between them. Sear without moving for 2.5–3 minutes to develop a brown crust.

Flip and baste

Flip filets and immediately add 1 tbs unsalted butter and the thyme sprigs (if using). Tilt the pan slightly and spoon the melted butter over the tops of the filets repeatedly for 1.5–3 minutes, until an instant-read thermometer inserted into the side registers desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium.

Rest

Transfer the filets to a warm plate and tent loosely with foil. Let rest for 5–8 minutes so juices redistribute; temperature will rise a few degrees during resting.

Choose style

Decide how you want your two eggs prepared (fried sunny-side up, over-easy/medium/hard, scrambled, or poached). The following steps cover fried (sunny-side or over-easy) and scrambled. If you prefer poaching, bring a shallow pan of water with 1 tbs vinegar to a simmer and poach eggs 3–4 minutes.

Fried (sunny-side / over-easy)

Heat a nonstick or stainless skillet over medium-low heat. Add 1 tbs butter or oil and let it melt and coat the pan. Crack the two large eggs into a small bowl one at a time and gently slide them into the pan. Season lightly with 1/4 tsp salt and a pinch of black pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks are still runny. For over-easy: when whites are mostly set, carefully flip each egg with a spatula and cook 15–30 seconds more for a runny yolk; for over-medium, cook 45–60 seconds.

Scrambled

Crack the eggs into a bowl, season with 1/4 tsp salt and a pinch of pepper, and whisk until uniform. Heat the pan over medium-low and add 1 tbs butter. Pour eggs into the pan and let them set briefly around the edges. Stir gently with a spatula, folding curds until creamy and slightly set, about 1–2 minutes. Remove from heat just before fully set; residual heat will finish them.

Place the rested filets on warmed plates. Top or accompany each filet with the prepared eggs (style you chose). Spoon any reserved pan juices or butter from the resting plate over the steaks if desired.

Garnish with chopped parsley and serve with a lemon wedge on the side if you like a bright accent. Offer any sides separately (potatoes, toast, salad).