Eggs Tenderloin Recipe

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30–40 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season both sides of each steak evenly with kosher salt and freshly ground black pepper (about 1 tsp of each for two steaks). Press the seasoning gently into the meat.

Preheat: Heat a grill to high (500–550°F / 260–290°C) or heat a heavy skillet or cast-iron pan over high heat until smoking hot. If using a stovetop, add 1 tablespoon olive oil and heat until shimmering.

Sear: Place the steaks on the hot grill or in the pan. Sear without moving for 2–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes.

Finish with butter: Reduce heat to medium (or move pan to a cooler part of the grill). Add 1 tablespoon unsalted butter to the pan or brush onto the steaks. If pan-searing, spoon melted butter over the steaks (basting) for 1 minute.

Cook to temperature: For medium-rare, cook until internal temperature reads 125–130°F (52–54°C); for medium, 135°F (57°C). Use an instant-read thermometer inserted into the center (about 3–6 more minutes depending on thickness).

Rest: Transfer steaks to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute. While resting, proceed to cook the eggs.

Choose style: This recipe assumes gently fried sunny-side-up eggs to pair with the tenderloin. For other styles (poached, scrambled, over-easy) follow the brief notes below as desired.

Heat pan: Use a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the surface. The butter should foam but not brown.

Crack eggs: Crack 4 large eggs into a small bowl one at a time (or directly into the pan if confident). Gently slide the eggs into the skillet, leaving space between them.

Cook low and slow: Cook the eggs over medium-low heat until whites are set and edges are just beginning to crisp, 3–4 minutes for runny yolks. If you prefer the yolks set, cover the pan with a lid for 30–60 seconds or baste the yolks with spooned butter.

Season the eggs with a pinch of salt and black pepper just before or after cooking.

Alternative styles: For poached eggs, simmer water with 1 tbsp vinegar and poach 3–4 minutes. For over-easy, flip gently after whites set and cook 15–30 seconds more.

Slice steaks: After resting, slice each tenderloin steak against the grain into 1/2-inch thick slices if serving sliced, or leave whole depending on presentation.

Plate: Place steak (whole or sliced) on warmed plates. Top each steak with two sunny-side-up eggs (or desired egg style).

Garnish: Sprinkle the sliced chives over the eggs and meat. Add microgreens or baby arugula to the side if using. Serve with lemon wedges on the side.

Serve immediately while the steak is warm and eggs are fresh. Recommended accompaniments: roasted potatoes, sautéed mushrooms, or a simple green salad.