Filet Creole Benedict Recipe

Season and Toast Muffin

Season the 6 oz tenderloin slices lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Split the English muffin and toast until golden. Spread the toasted muffin halves with the unsalted butter while warm; set aside and keep warm.

Sear Tenderloin

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the tenderloin slices and sear 1.5–2 minutes per side for medium-rare (adjust time for desired doneness). Remove steaks to a warm plate and tent loosely with foil to rest for 4–6 minutes. Reserve any pan juices for plating if desired.

Prepare Poaching Liquid

In a wide saucepan or shallow sauté pan, bring 1.5 liters (about 6 cups) of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tsp distilled white vinegar and 1/4 tsp fine sea salt. Reduce heat so the surface shows occasional gentle movement.

Poach Eggs

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach 3–3.5 minutes for a runny yolk (4 minutes for slightly more set). Remove eggs with a slotted spoon, briefly blot on paper towel to remove excess water, and keep warm on a plate covered loosely with foil. Repeat for the second egg.

Make Dijonnaise

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Creole or whole-grain mustard, 1 tsp fresh lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp hot sauce, 1/4 tsp paprika, 1/8 tsp garlic powder, 1 tbsp finely chopped scallion, and 1/4 tsp Creole seasoning until smooth and well combined. Taste and adjust seasoning — add a few more drops of hot sauce or lemon juice if desired. Keep refrigerated until ready to use; if it becomes cold and thick, let sit at room temperature for 10 minutes and stir before using.

Assemble Filet Creole Benedict

Place the buttered toasted English muffin halves on warm plates. Top each half with the seared 6 oz tenderloin slice. Spoon about 1–1.5 tablespoons of the dijonnaise over the steak, leaving room for the poached egg. Gently set a poached egg on top of each steak. Finish with an additional 1 teaspoon dijonnaise drizzled over the egg if desired.

Finish and Serve

Sprinkle each plated benedict with a pinch of freshly ground black pepper (about 1/8 tsp) and 1 tsp chopped fresh parsley. Serve immediately while the steak is warm and the yolk is runny so the diner can cut through to mix yolk and dijonnaise with the tenderloin and muffin.