Steak & Gorgonzola Omelette Recipe

Season and sear

Pat the filet mignon dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon olive oil. Sear the filet 2-3 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), adjusting time for thickness. Remove steak to a cutting board, tent loosely with foil and let rest 5–7 minutes before slicing thinly against the grain into 1/4-inch strips.

Caramelize onions

While steak rests, heat a sauté pan over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Add the thinly sliced yellow onion and 1 teaspoon salt. Cook, stirring occasionally, until soft and deep golden brown, 15–20 minutes. If onions are taking too long, add 1 teaspoon brown sugar at the 10-minute mark to accelerate and deepen color. Remove from heat and set aside.

Boil potatoes

Place the Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes depending on size. Drain well and return to the pot to steam-dry for 1–2 minutes.

Smash and crisp

Roughly smash each potato with the bottom of a glass or a potato masher until slightly flattened but still intact. Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add smashed potatoes in a single layer (cook in batches if needed). Sprinkle with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook without moving until golden and crisp underneath, about 3–4 minutes, then flip and crisp the other side 2–3 minutes. Remove to a plate and keep warm.

Prepare eggs

In a bowl, crack 4 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Cook omelette

Heat a nonstick skillet over medium-low and add 1 tablespoon butter, swirling to coat. Pour the egg mixture into the pan and let set for about 10–15 seconds. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg run underneath. When the top is mostly set but still slightly glossy (about 1–2 minutes), sprinkle the center with crumbled 2 oz Gorgonzola, 1 cup caramelized onions (drained of excess butter), and sliced filet mignon strips (all of the sliced steak). Fold one side over the fillings to form the omelette or fold in thirds, then slide onto a warmed plate, seam-side down. Scatter 1 teaspoon chopped chives over the top.

Toast 1 slice of bread or warm a biscuit. Spread with 1 tablespoon butter and serve alongside the omelette and Yukon smash.

Arrange the omelette on a plate with a portion of Yukon smash. Garnish with any remaining caramelized onions and a light sprinkle of additional crumbled Gorgonzola if desired. Serve immediately with toast or biscuit.