30 min serves 2-4

Filet Mignon with Green Olive Caper Butter, Asparagus, and Poached Egg

Make this fresh and elegant recipe for Mother's Day brunch or dinner. The anchovy paste adds a salty and flavorful kick without any fishiness. Asparagus is a spring vegetable and is typically available around Mother's Day, making it easy to find. Pre's Filet Mignon pairs perfectly with a poached egg and fresh asparagus, a meal mom will never forget!
Keto Paleo



  • 2 Pre Filet Mignon Steaks
  • 1 1/2 t kosher salt, divided
  • Green Olive Caper Compound Butter
  • 1 bunch asparagus, rinsed, stem ends trimmed
  • 1 egg per person
Green Olive Caper Compound Butter: 
  • 4 T butter, room temperature
  • 1/2 C pitted and sliced green olives
  • 1 T capers, drained
  • 1/4 C flat leaf parsley, stemmed and chopped
  • 1 t Dijon mustard
  • 1 garlic clove, mashed
  • 1 t anchovy paste
  1. Compound Butter: Place all compound butter ingredients in the bowl of a mini food processor and pulse until well combined.
  2. Using a small spatula, remove the blended butter to a piece of parchment or plastic wrap.
  3. Form the butter in to a small log and roll the parchment or plastic wrap around it, twisting the ends to seal. Chill butter for at least an hour.
  4. Butter can be made up to 2 days in advance, leftovers will keep in the freezer for up to 8 weeks.
  5. Asparagus: Bring a pan of water to a simmer over high heat and add 1/2 t salt. Have a bowl if ice water, large enough to hold the asparagus, ready. Blanch asparagus, turn off the heat, and cook for 2 minutes. Remove asparagus with tongs, and place in the ice water. Remove to a paper towel lined plate and set aside.
  6. Filet Mignon: Remove butter from refrigerator and slice 2 pieces per steak, set aside.
  7. Season steaks with a few drops of cooking oil and season with 1/2 t kosher salt.
  8. Heat a cast iron pan over medium high heat and cook the steaks to desired doneness, about 4 minutes per side, for medium rare, internal temperature 125 F.
  9. Remove pan from heat, add the blanched asparagus to the pan and cover loosely with foil while you make the poached eggs.
  10. In individual ramekins, heat 1/4 C water for 60 seconds in the microwave. Crack 1 egg per ramekin in to the heated water and cook for an addition 20-45 seconds, depending on how you like your yolks.
  11. Place steaks and asparagus on individual plates or serving platter and top each with 2 slices of the compound butter, add poached eggs and serve.


Filet Mignon with Green Olive Caper Butter, Asparagus, and Poached Egg

Amount per 279g

  • 279g

    1 serving
  • 399kcal

  • 33.6g

  • 782mg

  • 2.7g

  • 17.34g

  • 6.1g

  • 2.85g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt