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! So the next time you get that steak and eggs craving, give this easy recipe a whirl!
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. Whole steak and egg vistas have opened for me!
Ingredients you need 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 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.Print