Jul 09 2026
Restaurants›Locale Neighborhood Italian Restaurant›Steak & Eggs* Recipe

Steak & Eggs* Recipe

Inspired by Locale Neighborhood Italian Restaurant
Time1h 5m
Serves2

tenderloin medallions, over easy eggs, pesto with Tuscan potatoes

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Ingredients

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STEAK

EGGS

TUSCAN POTATOES WITH PESTO

PESTO

Method

STEAK

  1. 1

    Prepare steak

    Pat dry the beef medallions with paper towels. Season generously on both sides with salt and pepper.

  2. 2

    Sear

    Heat a heavy skillet over high heat with a thin film of neutral oil. Once shimmering, add the medallions and sear 2-3 minutes per side until a deep crust forms.

  3. 3

    Baste and finish

    Reduce heat to medium. Add butter, thyme, and rosemary to the pan. Tilt the pan and baste the steaks with the melted butter for 1-2 minutes. Check for doneness (aim for medium-rare to medium). Remove and rest 5 minutes.

EGGS

  1. 4

    Cook eggs

    In a nonstick skillet, melt butter over medium heat. Crack in the eggs and season with salt and pepper.

  2. 5

    Over easy finish

    Cook until whites are set but yolks remain runny, flip gently, and cook 10-20 seconds more for over easy. Remove from heat.

TUSCAN POTATOES WITH PESTO

  1. 6

    Roast potatoes

    Preheat oven to 425°F (220°C). Cut potatoes into even chunks. Toss with olive oil, minced garlic, chopped rosemary, salt, and pepper. Spread on a baking sheet and roast 25-30 minutes, turning once, until golden and tender.

  2. 7

    Make pesto

    In a blender or food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse while streaming in olive oil until a smooth sauce forms. Season with salt to taste.

  3. 8

    Toss with pesto

    Transfer roasted potatoes to a bowl and toss with the fresh pesto until evenly coated. Finish with a light sprinkle of Parmesan, if desired.

PESTO

  1. 9

    Finalize pesto

    If desired, thin the pesto with a little more olive oil to reach your preferred sauce consistency.

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