Tenderloin Bennie Recipe
poached eggs, filet mignon medallions, served on Ciabatta Roll with Hollandaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Hollandaise Sauce
In a double boiler, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Set aside and keep warm.
Cook the Filet Mignon Medallions
Season the filet mignon medallions with salt and black pepper to taste. Heat a skillet over medium-high heat and sear the medallions for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let rest.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
Slice the ciabatta rolls in half and toast them lightly. Place a filet mignon medallion on each roll, top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with fresh parsley and serve immediately.