Jul 13 2026
Restaurants›Kinsmith›Steak And Eggs Recipe

Steak And Eggs Recipe

Inspired by Kinsmith
Time45m
Serves2

petite filet, scrambled eggs, caramelized onions, burgundy mushrooms, braised spinach, house-made “red-eye” steak sauce, buttermilk biscuit

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Ingredients

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Steak and Eggs

Red-Eye Steak Sauce

Method

Steak and Eggs Preparation

  1. 1

    Cook the Steak

    Season the petite filet steaks with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

  2. 2

    Scramble the Eggs

    In a bowl, whisk together the eggs with a pinch of salt. In the same skillet, reduce heat to medium and add butter. Once melted, pour in the eggs and gently scramble until just set. Remove from heat.

  3. 3

    Caramelize the Onions

    Thinly slice the onion. In the skillet, add another tablespoon of olive oil and cook the onions over low heat, stirring frequently until golden brown, about 15-20 minutes.

  4. 4

    Cook the Mushrooms

    Add the burgundy mushrooms to the skillet with the onions and cook for an additional 5-7 minutes until tender.

  5. 5

    Sauté the Spinach

    Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

  6. 6

    Bake the Biscuits

    Prepare the buttermilk biscuit mix according to package instructions. Bake in the oven until golden brown.

Red-Eye Steak Sauce Preparation

  1. 7

    Make the Sauce

    In a small saucepan, combine the brewed coffee, soy sauce, Worcestershire sauce, brown sugar, and red pepper flakes. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

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