Go Back
Print

Filet Mignon Eggs Benedict

Course Breakfast

Ingredients

  • 2 filet mignon rounds
  • 1 English muffin
  • 4 cups fresh spinach
  • 2 eggs
  • 2 tbsp vinegar
  • salt, to taste
  • pepper, to taste
  • 2 tbsp olive oil
  • rosemary to garnish

Hollandaise Sauce

  • 2 egg yolks
  • 1 1/2 tsp lemon juice
  • 1/2 stick butter, melted

Instructions

Filet

  • In a pan over medium to high heat, add a tbsp of olive oil. When hot, add both filets. Season with salt and pepper. Cook until medium rare to medium. Set aside.

English Muffin

  • Cut English muffin in half. Toast until just browned.

Spinach

  • In a pan over medium heat, add a tablespoon of olive oil. Sautee spinach until it just begins to wilt. Remove from heat and set aside.

Eggs

  • To poach the eggs, bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny.

Hollandaise

  • Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and you continue to whisk until the mixture is thicker. Add salt and pepper to taste.

Assembly

  • On a plate place down both english muffin halves. Place a filiet mignon on each one. Divide spinach between each. Add a poached egg on top of each. Drizzle with hollandaise. Garnish with rosemary.