Steak & Eggs * Black Russian Reuben Recipe

Breakfast

1. 1

   Cook the Steak

   Season the tenderloin steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from the skillet and let it rest for 5 minutes before slicing.

2. 2

   Prepare Hash Brown Tumblers

   In the same skillet, add the remaining tablespoon of olive oil. Add the hash brown potatoes and press them into the shape of small tumblers or patties. Cook over medium heat until golden brown and crispy on both sides, about 4-5 minutes per side. Remove and set aside.

3. 3

   Cook the Eggs

   In a separate pan, melt the butter over medium heat. Crack the eggs into the pan and cook them either sunny-side-up, over-easy, or scrambled, based on your preference. Season with salt and pepper to taste.

4. 4

   Assemble the Black Russian Reuben

   Toast the rye bread slices. On one slice, layer a slice of Swiss cheese, a generous portion of sauerkraut, and then the other slice of bread. Grill the sandwich in the same skillet until the cheese is melted and the bread is crispy, about 3-4 minutes per side.

5. 5

   Serve

   On a plate, slice the steak and arrange it alongside the hash brown tumblers and cooked eggs. Serve the Black Russian Reuben on the side with Thousand Island dressing for dipping.