Chef Britt Rescigno’s Breakfast for Dinner

Chef Britt Rescigno reimagines a breakfast classic through a fine-dining lens. Tender filet mignon takes center stage, perfectly seared and paired with silky hollandaise, buttery asparagus, and a golden English muffin crumble for texture. The result is an elegant balance of richness and restraint—familiar comfort elevated to something extraordinary. Whether served for brunch or a playful dinner, this dish celebrates indulgence with impeccable technique.

Total Time: 45 minutes

Servings: 4–6

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Ingredients

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, woody stem ends trimmed

• Pinch of salt

Poached Egg:

• 2 fresh eggs

• 2 tablespoons white vinegar

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Instructions

Hollandaise Sauce

1. 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.

English Muffin Crumble

1. Preheat your oven to 350º F Place the English muffins in a food processor and pulse until crumbled. Add melted butter and salt to taste.

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

Filet Mignon

1. 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.

2. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes.

Blanched Asparagus

1. Fill a pot with water, add a pinch of salt and bring to a boil.

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

3. Drain the asparagus and run under cold water for a minute, then pat dry with a towel.

4. Poached Eggs

5. Fill a pot with water, add a splash of vinegar and heat until just simmering. Crack each egg into a small bowl or ramekin.

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

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

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

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

10. Plating and serving

11. 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.