Time: 30 min.
Complexity: easily
Servings: 4

If you're cooking filet mignon for a Sunday brunch, serve it with scrambled eggs! The secret to a delicious filet mignon with a crispy, salty crust and juicy meat inside is to fry it in a hot, almost smoking cast-iron skillet in a mixture of vegetable oil and butter until medium-rare. And don't forget to let the finished meat rest to redistribute the juices, while you fry the eggs with goat cheese and romesco sauce. Serve with thinly sliced ​​steak, garnished with fresh herbs.

Ingredients:

• 4 filet mignon steaks, 2 inches thick, tied
• 2 tbsp. l. rapeseed oil (canola)
• 90 g unsalted butter, cut into pieces
• 8 large eggs, beaten until foamy
• 110 g fresh goat cheese
• 0.5 cup store-bought romesco sauce
• Chopped fresh parsley, for serving
• Olive oil, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, eggs, goat cheese, tomato sauce

We recommend

Preparation:

Step 1
• Heat a large cast-iron skillet over medium-high heat. Season the fillets generously with salt and black pepper, including the sides. Pour vegetable oil into the skillet. When the oil is almost smoking, add the fillets and fry for 1 minute. Add a third of the butter and fry for about 3 minutes.
Step 2
• Flip the fillets and cook for about 3 more minutes until medium-rare, basting occasionally with a spoonful of melted butter. Using tongs, sear the steaks on the sides, then transfer them to a cutting board to rest.
Step 3
• Meanwhile, heat a medium nonstick skillet over medium heat. Immediately add the remaining butter and eggs; cook, without stirring, until the eggs begin to set around the edges, about 40 seconds. Then, begin to gently stir the eggs to form large chunks. Continue cooking until the eggs are almost completely set, 45 to 60 seconds. Season with salt to taste. Top with slices of goat cheese and drizzle with romesco sauce; sprinkle with parsley. Stir quickly; the eggs should be soft. Remove from heat.
Step 4
• Working quickly, trim the string from the meat and cut each fillet into thirds; divide among four plates. Place a small amount of fried egg next to the meat, drizzle with olive oil, and sprinkle with additional parsley. Serve immediately.

Votes: 1