Petite Filet And Egg Recipe

Prepare the Horseradish Sour Cream

In a small bowl, combine the sour cream, horseradish, and lemon juice. Mix well until smooth and set aside.

Prepare the Potatoes

Wash and peel the potatoes, then dice them into small cubes. Finely chop the onion.

Prepare the Asparagus

Trim the tough ends off the asparagus stalks. Rinse under cold water.

Cook the Home Fries

Heat olive oil in a large skillet over medium heat. Add the diced potatoes and chopped onion. Season with paprika, salt, and black pepper. Cook, stirring occasionally, for about 15-20 minutes or until the potatoes are golden brown and cooked through.

Cook the Filet Mignon

While the home fries are cooking, season the filet mignon with salt and pepper. In another skillet, heat 1 tablespoon of butter over medium-high heat. Add the filet and cook for about 3-4 minutes per side for medium-rare, adjusting time as needed for desired doneness. Remove from heat and let rest for a few minutes.

Cook the Sunny Side Up Egg

In a non-stick skillet, crack the egg and cook over low heat until the white is set and the yolk is still runny, about 3-4 minutes.

Cook the Asparagus

In the same skillet used for the egg, add the asparagus and sauté for about 3-4 minutes until tender. Season with a pinch of salt.

Plate the Dish

On a plate, serve the filet mignon alongside the home fries, sunny side up egg, and sautéed asparagus. Top the filet with a dollop of the horseradish sour cream and enjoy!