Jul 14 2026
Restaurants›Y.O. Ranch Steakhouse›Steak And Eggs Recipe

Steak And Eggs Recipe

Inspired by Y.O. Ranch Steakhouse
Time30m
Serves2

Filet medallions and poached eggs on top of herb focaccia toast and topped with hollandaise – Served with hashbrowns

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Ingredients

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Steak

Eggs

Hollandaise Sauce

Focaccia Toast

Hashbrowns

Method

Cooking the Steak

  1. 1

    Sear the Filet Medallions

    Heat olive oil in a skillet over medium-high heat. Season filet mignon with salt and black pepper. Sear the steaks for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Poaching the Eggs

  1. 2

    Prepare the Poached Eggs

    In a pot, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Making Hollandaise Sauce

  1. 3

    Blend the Hollandaise

    In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a saucepan of simmering water and whisk until thickened. Gradually add melted butter while whisking continuously. Season with salt.

Preparing Focaccia Toast

  1. 4

    Toast the Focaccia

    Spread butter on both sides of the focaccia slices. Toast in a skillet over medium heat until golden brown.

Making Hashbrowns

  1. 5

    Prepare the Hashbrowns

    Grate the potatoes and onion, then squeeze out excess moisture. Heat olive oil in a skillet over medium heat, add the potato mixture, and press down. Cook until crispy and golden, about 5-7 minutes per side.

Assembly

  1. 6

    Plate the Dish

    On each slice of focaccia toast, place a filet medallion, top with a poached egg, and drizzle with hollandaise sauce. Serve with hashbrowns on the side.

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