Prime Steak & Eggs Recipe

ENTRÉES

1. 1

   Season steaks

   Season the two petit filet mignon with kosher salt and pepper on both sides. Let rest 15-20 minutes at room temperature.

2. 2

   Pat steaks dry. Heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil.

3. 3

   Sear steaks 2-3 minutes per side for medium-rare. Flip once and baste with 1 tablespoon melted butter during the last 30 seconds.

4. 4

   Remove steaks to a warm plate and let rest while finishing sides.

5. 5

   Country potatoes

   Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1 teaspoon dried rosemary or thyme. Spread on a parchment-lined sheet and roast 25-30 minutes, turning halfway, until crisp.

6. 6

   Market jumbo asparagus

   Trim woody ends. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on a sheet pan in the oven for 8-10 minutes until bright green and tender-crisp.

7. 7

   Béarnaise sauce - reduction

   In a small saucepan, combine minced shallot and white wine vinegar; simmer until reduced to about 1 tablespoon; strain.

8. 8

   Béarnaise sauce - emulsification

   In a heatproof bowl, whisk egg yolks until pale. Slowly whisk in the warm vinegar reduction. Place the bowl over barely simmering water and whisk until the mixture thickens.

9. 9

   Finish Béarnaise

   Gradually whisk in melted butter (about 1/2 cup) in a thin stream until emulsified. Stir in chopped tarragon and 1/4 teaspoon salt.

10. 10

    Keep Béarnaise warm but do not overheat.

11. 11

    Eggs

    In a clean skillet, fry 2 large eggs to your preferred doneness (sunny-side up recommended) to serve alongside the steak.