The best steak and eggs ever include a filet mignon steak, some spinach and polenta and one perfect poached egg. Because you’re worth it!
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Why we love this recipe
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.
Nope, it can be a small tender piece of beef topped with one perfect poached egg, with a little green thrown in there. Maybe sitting on a puddle of creamy polenta. Whole steak and egg vistas have opened for me!
Ingredients you need to make this recipe
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
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 takes 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.
Recipe FAQs
This delectable cut of steak is also sometimes called the tenderloin and for good reason…it is the tenderest piece of steak you can buy. It’s also up there with most expensive, so cutting it in half makes it half as expensive per serving!
It is so so so easy! Here is my guaranteed, foolproof way for poaching an egg!
You can! Any kind of short pasta will work…so will rice.
Pop your question in the Comments section below the recipe card and I will answer pronto!
What to serve with this recipe
Other steak recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintThe Best Steak and Eggs!
The best steak and eggs ever include a filet mignon steak, some spinach and polenta and one perfect poached egg. Because you’re worth it!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
Instructions
- 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.
Susan Fox says
Hi, Kate. I probably am not hitting on all cylinders – but what is cutting a filet “length wise?”I I guess “with or across the grain” is the real question I am asking. I have never really been tempted by steak and eggs in a world full of bacon and sausage, but this looks delicious and I am not adverse to widening my food horizons to include eggs with meat other than pork. Ahem – now is also a good time to thank you for introducing me to foolproof poached eggs. It changes everything ;) Thanks :
Hi Susan! I wish I could show you in person as it is tricky to describe but so simple in real life! Here goes: if you have a filet steak that is two inches high and 4 inches wide, you are slicing it in half across the middle so that you end up with two filet steaks that are still four inches wide but now one inch high. Does that help? In the meantime, hurray for poached eggs. They DO change everything. :)
Nate West says
Very good explanation, I’m so glad I read this because I thought you meant across the top when you said “cut it in half”… I cant wait to eat my first helpings of Steak & eggs!
Ha! I can see why you would have thought that at first. Happy steak and eggs, Nate!
Charlie says
Kate:
This is the best looking steak and eggs that I have seen!
When we go out for breakfast I usually order steak and eggs.. I’m always disappointed.
Usually turns out tasteless.
The steak overdone, the egg not the way I like it, not seasoned properly.
Why do I keep ordering the same thing? Hope!
Well girl, I think you may have fulfilled that hope. The polenta is genius (I love polenta).
I will be making this as soon as I can get the steak.
I will let you know how it turns out.
Have a Joyful Day :~D
Charlie
Charlie! This comment made my whole day. Happy steak and eggs to you! :)