Filet Mignon Eggs Benedict Recipe

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels to remove moisture.

Season both sides of each filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Heat a large cast-iron skillet over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs vegetable oil and swirl to coat.

Sear filets: add steaks to the hot pan and sear without moving for 2 minutes to develop a brown crust. Flip and add 2 tbs unsalted butter to the pan; tilt the pan and spoon melted butter over the steaks (basting) for an additional 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ± for desired doneness.

Remove steaks to a cutting board and tent loosely with foil. Let rest 5–7 minutes before slicing thinly (about 1/4" thick) for assembly.

Prepare a double-boiler: bring 1–2 inches of water to a gentle simmer in a medium saucepan and reduce heat so water is barely simmering. Use a heatproof bowl that sits on top of the saucepan without touching the water.

In the bowl whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon cold water, and 1 teaspoon kosher salt until slightly thickened and pale, about 30 seconds.

Place the bowl over the gently simmering water. Whisk constantly and carefully — do not allow the yolks to get too hot or they will scramble. As you whisk, slowly drizzle in the 6 tablespoons of hot melted butter in a thin, steady stream. Continue whisking until the sauce is thickened and emulsified, about 3–5 minutes.

Remove from heat. Season with a pinch of cayenne and more salt or lemon juice to taste. Keep warm by placing the bowl in a warm spot or over the pan with the water turned off; if it cools too much, gently rewarm over the double-boiler while whisking.

Fill a wide shallow saucepan with 2 cups water and 1 tsp salt; bring to a gentle simmer (small bubbles). Add 1 tablespoon white vinegar to help eggs coagulate.

Crack one egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle vortex. Carefully slide the egg into the center of the vortex. Repeat for remaining eggs, working one at a time (or poach 2 at a time if pan fits).

Poach eggs until whites are set but yolks remain soft, about 3–3½ minutes. Use a slotted spoon to lift each egg and transfer to a warm plate lined with paper towel to drain.

Toast muffins: split 2 English muffins and butter each cut side lightly with 2 tsp softened butter. Toast in a skillet or toaster until golden and crisp, about 2–3 minutes in a skillet or 1–2 minutes in a toaster.

Assemble: place a toasted English muffin half on each of four plates (use both halves per serving if desired). Top each muffin half with a few slices of rested filet mignon (about 2–3 slices per half, depending on thickness).

Place one poached egg on top of the steak on each muffin half. Spoon 2–3 tablespoons warm hollandaise sauce over each egg, letting it cascade over the steak and muffin.

Garnish with a light sprinkle of finely chopped fresh chives and an extra pinch of freshly ground black pepper. Serve immediately.