Jul 13 2026
Restaurants›Catalina Kitchen and Bar›Filet Mignon & Eggs* Recipe

Filet Mignon & Eggs* Recipe

Inspired by Catalina Kitchen and Bar
Time45m
Serves2

sliced petite filet mignon with chimichurri, over easy eggs, breakfast potatoes, side of pico de gallo

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Ingredients

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Filet Mignon

Chimichurri

Breakfast Potatoes

Eggs

Pico de Gallo

Method

Filet Mignon

  1. 1

    Prepare the filet mignon

    Season the petite filet mignon pieces with salt and black pepper on both sides.

  2. 2

    Cook the filet mignon

    In a skillet over medium-high heat, add olive oil. Once hot, place the filet mignon in the skillet and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.

Chimichurri

  1. 3

    Mix the chimichurri ingredients

    In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to let the flavors meld.

Breakfast Potatoes

  1. 4

    Cook the potatoes

    In a large pot, bring water to a boil and add the diced Yukon gold potatoes. Boil for 10 minutes, then drain. In a skillet, heat olive oil over medium heat. Add the boiled potatoes along with garlic powder, paprika, salt, and black pepper. Cook until golden brown and crispy, about 10-15 minutes, stirring occasionally.

Eggs

  1. 5

    Fry the eggs

    In another skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper to taste.

Pico de Gallo

  1. 6

    Prepare the pico de gallo

    In a bowl, mix together diced tomatoes, onion, chopped cilantro, lime juice, and salt to taste. Stir well and serve fresh.

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