Steak And Eggs Recipe

Prepare and season

Pat the 6 oz. beef tenderloin dry with paper towels. Season all sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Wrap with bacon

Lay two bacon slices overlapping slightly on a board and place the tenderloin on them. Wrap the bacon around the center of the tenderloin and secure the ends underneath. If needed, use a toothpick to hold bacon in place (remove before serving).

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 1 tbs neutral oil. When shimmering, add the bacon-wrapped tenderloin and sear 2 minutes per side to develop color, rotating to get even browning on all sides. Add 1 tbs unsalted butter to the pan and baste the steak for 30–60 seconds. For medium-rare (recommended), transfer the pan to a 400°F (200°C) oven for 4–6 minutes, or cook in the pan at medium until an instant-read thermometer reads 125–130°F (52–54°C). For medium, aim for 135°F (57°C). Remove steak to a cutting board and tent loosely with foil for 5–7 minutes to rest (carryover will raise temp ~5°F).

While the steak rests, cook the home fries so everything finishes together.

Par-cook potatoes (optional faster method)

If you want faster crisping, microwave the diced potatoes in a covered bowl with 2–3 tablespoons water for 3–4 minutes until just tender. Drain thoroughly. If not microwaving, proceed with raw potatoes but expect longer cook time.

Pan-fry potatoes

Heat a large skillet over medium-high and add 2 tbs vegetable oil. When oil is hot, add the diced potatoes in a single layer (work in batches if needed). Fry without stirring for 3–4 minutes to develop a crust, then stir/flip and add the diced onion and green pepper. Continue to cook 6–8 minutes, stirring occasionally, until potatoes are golden and tender. Add 1 tsp minced garlic, 0.5 tsp paprika, 0.25 tsp dried thyme, 0.75 tsp salt and 0.25 tsp black pepper in the last 2 minutes and toss to coat. Taste and adjust seasoning. Keep warm.

Start the eggs so they are hot when plated. Use your preferred style: sunny-side, over-easy, or scrambled. Below are instructions for sunny-side (two eggs) and scrambled.

Sunny-side / fried eggs

In a nonstick skillet over medium-low heat, add 1 tsp unsalted butter and let it melt, coating the pan. Crack two eggs into the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper. Cook gently until whites are set and yolks still runny, about 3–4 minutes. For slightly set tops, cover the pan for 30–45 seconds. Remove from pan and keep warm.

Scrambled eggs (alternative)

Whisk the two eggs with 1/4 tsp salt. Heat 1 tsp butter in a nonstick skillet over medium-low. Pour eggs in and let set briefly at edges, then stir gently with a spatula until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat to avoid overcooking.

Toast 2 slices of bread to desired doneness in a toaster or under the broiler. Spread 1 tbs softened butter on the hot toast.

Slice the rested bacon-wrapped tenderloin in half or leave whole, depending on presentation. On each plate, arrange the home fries, place the steak, and top or place next to it the two eggs. Add toast on the side. Garnish the home fries and steak with 1 tbs chopped fresh parsley if desired, and serve hot with hot sauce or steak sauce on the side.