Petite Filet And Egg Recipe
Sunny side up egg, 4oz filet, home fries, horseradish sour cream, home fries, buttered asparagus
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Ingredients
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Filet and Egg
Home Fries
Horseradish Sour Cream
Buttered Asparagus
Method
Filet and Egg
- 1
Cook the filet
Season the petite filet mignon with salt and black pepper. Heat a skillet over medium-high heat and add a little olive oil. Once the oil is hot, add the filet and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest.
- 2
Home Fries
- 3
- 4
Cook the home fries
Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally until they begin to soften. Add the chopped onion, paprika, garlic powder, salt, and black pepper. Continue cooking for another 10-15 minutes until the potatoes are crispy and golden brown.
Horseradish Sour Cream
- 5
Mix the sour cream
In a small bowl, combine sour cream, prepared horseradish, and lemon juice. Mix until well combined and set aside.
Buttered Asparagus
- 6
Cook the asparagus
In a separate pot, bring water to a boil. Add the asparagus spears and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. In a skillet, melt butter over medium heat, add the asparagus, and toss gently. Season with salt to taste.