Steak and eggs is one of those things that never tempts me on a menu. It’s mainly found on breakfast menus, and at that time of the morning I am more of a french toast girl, or a pancake girl, or at most a eggs and corned beef hash girl. But we were recently at one of our favorite restaurants, and they had it as a appetizer on the dinner menu. I still wasn’t tempted. But the Southern husband didn’t even think twice – he pounced. And when it came, it changed my entire way of thinking about steak and eggs. It doesn’t have to be a giant piece of steak topped with two fried eggs (although if that’s the way you like your steak and eggs, go for it!). Nope, it can be a small tender piece of beef topped with one perfect poached egg, with a little green thrown in there. Whole steak and egg vistas have opened for me!
The best steak and eggs ever include filet mignon, spinach, polenta and one perfect poached egg!Click To TweetI should start by saying the Southern husband is not a big guy. Check him out here.
He is a devilishly handsome guy who usually skips dessert and eats yogurt for breakfast and absolutely does not order a steak and eggs appetizer followed by an entree for dinner, so I knew that he must really, really, really a have steak and eggs longing that he has been secretly hiding from me all these years. But when it arrived, it was the perfect amount of a few ounces of steak and that one egg, and I thought, THIS MUST HAPPEN.
I started with one 8 ounce filet tenderloin, and I sliced it in half lengthwise. It was a good 2 inches thick, so now I had two perfect 1 inch pieces of filet tenderloin.
Then I cooked up a pot of my favorite polenta. You could also do grits, or you could even skip this step altogether, but I am begging you not to. The polenta soaks up the egg yolk and the steak juices and oh my my.
Next I quickly sauteed some baby spinach, and then it was time for the actual steak and eggs. The steak is going to take about 2 minutes per side in the skillet for medium rare, which matches PERFECTLY with my foolproof method for poached eggs, which take 4 minutes. It was like fate.
Now you assemble as follows: puddle of polenta, piece of delectable steak, spoonful of spinach topped with glorious melty poached egg.
I clearly have a lot of steak and egg catching up to do.
- Two servings polenta or grits, cooked according to package directions
- 1 tablespoon butter
- Salt and pepper
- 4 cups baby spinach
- One 8 ounce filet mignon, cut in half lengthwise
- 2 tablespoons olive oil
- 2 eggs
- Prepare polenta or grits according to package directions. Stir in the butter, season to taste with salt and pepper and keep warm.
- Saute spinach in a tablespoon of olive oil in a large skillet over medium high heat until wilted. Remove from skillet and cover to keep warm. Wipe out skillet.
- Add remaining olive oil to skillet and cook steaks over high heat for 2 minutes per side for medium rare. Remove and cover with foil to keep warm.
- Poach the eggs while the steak is resting, or if you really like them sunny side up do them that way. One way or the other, you want the yolks nice and runny.
- Assemble as follows on two plates: Half the polenta, the steak, half the spinach, topped with an egg. Grind a little pepper on top and serve at once.