Filet & Eggs Recipe
Ten-ounce filet mignon, two eggs, and country potatoes.
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Ingredients
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Steak
Eggs
Country Potatoes
Method
Steak
- 1
Bring steak to room temperature
Remove the 10-oz filet mignon from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.
- 2
Season
Season both sides generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning lightly into the meat.
- 3
Sear and finish
Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tbsp neutral oil and swirl to coat. Place the filet in the pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 1 tbsp unsalted butter, the thyme sprig and smashed garlic (if using). Tilt the pan and spoon the melted butter over the steak (basting) for 1–2 minutes. For medium-rare, cook until internal temperature reaches 125–128°F (52–53°C); for medium, 135°F (57°C). Total cook time after sear typically 4–6 minutes depending on thickness. Remove steak to a cutting board, tent loosely with foil and rest for 5–7 minutes before serving.
Country Potatoes
- 4
Par-cook potatoes (optional but recommended)
To speed crisping and ensure tender interiors, place the diced potatoes in a microwave-safe bowl with 1–2 tbsp water, cover, and microwave on high 3–4 minutes until just tender but not falling apart. Drain any excess moisture. Alternatively, boil in salted water 4–5 minutes and drain.
- 5
Sauté onions and peppers
While potatoes par-cook, heat a large skillet over medium heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When butter foams, add the diced onion and green pepper. Cook 3–4 minutes until softened and beginning to brown.
- 6
Crisp the potatoes
Increase heat to medium-high and add the par-cooked/dried potato cubes to the skillet in a single layer if possible. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Let the potatoes sit undisturbed 2–3 minutes to form a crust, then stir/turn and continue to cook, pressing some pieces flat with a spatula, until golden and crispy on multiple sides (6–8 minutes). If needed, add a splash more oil and a little butter to help browning.
- 7
Finish and garnish
Taste and adjust seasoning. Stir in 1 tbsp chopped fresh parsley if using. Keep the potatoes warm until plating.
Eggs
- 8
Cook eggs
About 5 minutes before the steak has finished resting, heat a nonstick skillet over medium-low. Add 1 tsp unsalted butter and let it melt, coating the pan. Crack 2 large eggs into the pan. For sunny-side-up: cook gently until whites are set and edges slightly lacy, 3–4 minutes; cover for the last minute to ensure whites are fully set while keeping yolks runny. For over-easy: cook until whites set, flip carefully and cook 15–30 seconds more for runny yolks. Season with a pinch of salt and pepper.
- 9
Plate
Slice the rested filet against the grain or serve whole. Place country potatoes on the plate, top with the eggs, and position the steak alongside. Spoon any resting juices from the cutting board over the steak. Serve immediately.