Name: Tommy Bahama Restaurant & Bars FILET & EGGS* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 14 oz beef filet mignon (about 1.5–2" thick); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp neutral oil (canola or grapeseed); 1 tbsp unsalted butter; 2 sprigs fresh thyme sprigs (optional); 2 clove garlic cloves, lightly crushed (optional); 2 large eggs; 1 tbsp unsalted butter (for eggs); 1 pinch salt; 1 pinch freshly ground black pepper; 1 tsp fresh parsley or chives, finely chopped (optional)

Method

Steak

Bring steak to temperature

Remove the filet from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This helps it cook more evenly.

Season

Pat the filet dry with paper towels. Liberally season all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan and oven (if finishing in oven)

Preheat a heavy skillet (cast iron recommended) over medium-high heat for 3–4 minutes until very hot. If you prefer finishing in the oven for a specific doneness, preheat the oven to 400°F (200°C).

Sear the steak

Add 1 tbsp neutral oil to the hot skillet and swirl to coat. Place the filet in the pan and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½ minutes.

Baste and finish

Reduce heat to medium. Add 1 tbsp unsalted butter, the thyme sprigs and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the filet repeatedly (basting) for 1–2 minutes. For medium-rare (internal temp 125–130°F / 52–54°C), transfer the skillet to the preheated oven for 3–5 minutes if the steak is thick; otherwise continue basting on the stovetop. Use an instant-read thermometer to check temperature.

Rest

Transfer the filet to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute. While the steak rests, prepare the eggs.

Eggs & Finish

Decide egg style

This recipe uses pan-fried sunny-side or basted eggs to pair with the steak. If you prefer scrambled or poached, adjust accordingly.

Cook eggs (sunny-side / basted)

Heat a nonstick skillet over medium-low and add 1 tbsp unsalted butter. When butter is melted and foaming slightly, crack 2 large eggs into the pan. Sprinkle a pinch of salt and pepper over the eggs. For sunny-side: cook slowly until whites are set but yolks remain runny, about 3–4 minutes. For basted eggs: after whites are mostly set, add 1–2 tsp water to the pan and cover for 30–45 seconds to lightly steam the yolks.

Plate and finish

Slice the rested filet in half lengthwise or into medallions, as desired. Arrange the steak on a warmed plate and top with the cooked eggs. Spoon any buttery pan juices from the steak pan over the meat. Garnish with finely chopped parsley or chives, and an extra grind of black pepper. Serve immediately.

Filet & Eggs* Recipe