Fillet Mignon Eggs Benedict Recipe
poached eggs, arugula, English muffin, hollandaise
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Ingredients
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For the Hollandaise
For the Fillet Mignon & Base
For Poaching Eggs
Finishing & Garnish
Method
For the Hollandaise
- 1
Clarify and melt butter
Cut the unsalted butter into cubes and melt gently in a small saucepan over low heat until fully melted. Skim any foam and keep warm but not hot (about 140–150°F / 60–65°C).
- 2
Prepare egg yolks
In a heatproof bowl (or top of a double boiler), whisk together the 3 egg yolks, 1 tsp water, and 2 tablespoons lemon juice until slightly thickened and pale.
- 3
- 4
- 5
Season and keep warm
Stir in 1 tsp salt and a pinch of cayenne pepper. Taste and adjust lemon or salt if needed. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over the warm water (off heat) until ready to serve — do not overheat or it will break.
For the Fillet Mignon & Base
- 6
Bring steaks to room temperature
Pat the fillet mignons dry with paper towels. Season both sides evenly with kosher salt (about 1 tsp total divided) and 1/2 tsp freshly ground black pepper. Let sit at room temperature 20–30 minutes while preparing other components.
- 7
Toast English muffins
Split the English muffins and toast them until golden brown. Butter lightly if desired and keep warm.
- 8
Sear the fillets
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When foaming subsides, add the steaks and sear 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). For 6 oz fillets expect 3 minutes per side. Sear edges briefly to render any fat. Remove steaks to a cutting board and let rest 5 minutes; this helps retain juices.
- 9
Slice fillets
After resting, slice each fillet mignon horizontally or into 1/2-inch slices depending on how you prefer to top the muffin. Keep warm.
- 10
Arrange base
Place toasted English muffin halves on serving plates. Top each half with a small handful (about 1/2 cup per muffin pair) of arugula, followed by the sliced fillet mignon so the meat covers the muffin evenly.
For Poaching Eggs
- 11
Prepare poaching water
Fill a wide shallow saucepan or sauté pan with about 1 liter of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar and 1/4 tsp salt; stir once.
- 12
Create vortex and poach
Crack one egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle vortex, then slip the egg from the ramekin into the center. Poach for 3–3.5 minutes for a set white and runny yolk. Repeat with second egg. Use a slotted spoon to carefully lift eggs and briefly drain on paper towel.
- 13
Trim and season eggs
If desired, trim any ragged edges from the whites with scissors. Lightly season the poached eggs with a pinch of salt.
Finishing & Assembly
- 14
- 15
Garnish and serve
Sprinkle each portion with chopped fresh chives and a grind of black pepper to taste. Serve immediately while hollandaise and steaks are warm.
