45 min serves 1-2

Breakfast for Dinner

Savor a modern twist on a classic: tender filet mignon paired with rich hollandaise and a delicate crumble of English muffin for a delightful textural contrast.


Hollandaise Sauce:

  • 3 egg yolks
  • 2 sticks of butter, clarified
  • 3-ounces white wine
  • 1 lemon, juiced
  • ½ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • Salt to taste
English Muffin Crumble: 
  • 2 English muffins
  • ½ stick of butter, melted
  • Salt to taste
Filet Mignon: 
  • 1 5-ounce Pre Filet Mignon
  • 2 tablespoons high-heat oil
  • Salt to taste
Blanched Asparagus: 
  • 1 small bunch of fresh asparagus
  • Ice
  • Water
  • Pinch of salt
Poached Egg: 
  • 2 fresh eggs
  • 2 tablespoons white vinegar
    1. Hollandaise Sauce
      Put egg yolks and white wine in a blender. Blend on high speed until the mixture is warm, about 4 minutes.

    2. Turn blender speed down to low and slowly pour in the clarified butter until nice and thick. Season with white pepper, cayenne pepper, salt, and lemon juice. Blend on low until just incorporated.

    3. Leave sauce in blender while preparing the rest of the recipe.

    4. English Muffin Crumble
      Preheat your oven to 350º F.

    5. Place the English muffins in a food processor and pulse until crumbled. Add melted butter and salt to taste.

    6. Place on a sheet pan and toast in oven for about 7 minutes.

    7. Filet Mignon
      To ensure even cooking, bring the filet to room temp by removing it from the fridge 30 minutes before cooking. Salt the filet generously on both sides giving the steak the entire 30 minutes to season beautifully. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes.

    8. Blanched Asparagus
      Wash the asparagus and trim off the woody ends.
    9. Fill a pot with water, add a pinch of salt and bring to a boil.

    10. Add the asparagus to the boiling, salted water, cook for 2-3 minutes until it turns bright green and is crisp-tender.

    11. Drain the asparagus and run under cold water for a minute. Then pat dry with a towel.

    12. Poached Eggs
      Fill a pot with water, add a splash of vinegar and heat until just simmering.

    13. Crack each egg into a small bowl or ramekin.

    14. Create a gentle whirlpool in the water by stirring with a spoon in a clockwise motion.

    15. Carefully slide the eggs into the center of the whirlpool.

    16. Cook for about 3 minutes for runny yolks or 1 to 2 minutes longer if you prefer the yolks more set.

    17. Use a slotted spoon to remove the eggs and place on a paper towel to drain excess water

    18. Plating and serving
      Divide the crumble between the 2 plates and top with the poached egg. Place half of filet on each plate with the cut side up. Place asparagus in between the crumble and filet, and top with the Hollandaise sauce.


Amount per 100g

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Chef Britt Rescigno