Filet Benedict* Recipe

Time45m

Serves2

Grilled filet mignon and two poached eggs served on a toasted English muffin, topped with Hollandaise sauce, and served with breakfast potatoes.

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Ingredients

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1
Prepare the Breakfast Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, toss them with olive oil, salt, and black pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden and crispy.
2
Cook the Filet Mignon
Season the filet mignon steaks with salt and black pepper. Heat a grill or skillet over medium-high heat. Grill or sear the steaks for about 4-5 minutes on each side for medium-rare (or to your desired doneness). Let them rest for a few minutes before slicing.
3
Poach the Eggs
Fill a large pot with water, add vinegar, and bring it to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
4
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
5
Assemble the Dish
On each toasted English muffin half, place a sliced filet mignon. Top with a poached egg and drizzle with Hollandaise sauce. Serve with roasted breakfast potatoes on the side.