Search for recipes, cooking guides, how to videos, and tips from our chefs.

Grilled Filet Mignon Eggs Benedict

  • 1 hour
  • 2 Servings
  • charcoal
  • moderate
Steaks

Filet Mignon makes for a great dinner, but you’re missing the boat if you haven’t had it for breakfast! This easy recipe combines two Snake River Farms filet mignon with creamy, rich eggs benedict that will make for a special morning.

Ingredients

  • Grilled Filet Mignon Eggs Benedict

    • 2 Snake River Farms Filet Mignon  Buy Now +
    • Kosher salt and ground black pepper
    • 2 English muffins, split and toasted
    • Unsalted butter, softened
    • Blender Hollandaise sauce (recipe follows)
    • 2 poached eggs (recipe follows)
  • For Blender Hollandaise Sauce

    • 2 large egg yolks
    • 1 tbsp. fresh lemon juice
    • 1 stick (1/2 cup) unsalted butter, melted
    • Kosher salt and ground black pepper
  • For Poached Eggs

    • 2 large eggs

Directions

Grilled Filet Mignon Eggs Benedict

  • Season steaks liberally with Kosher salt and set on an elevated rack in the refrigerator for 2-3 hours

    1
    Done
    1 Minute
  • Prepare grill for 2-zone cooking, placing one charcoal chimney full of preheated charcoal briquets on one side of the charcoal grate and leaving the other side cool. Add 2-3 chunks of your favorite smoking wood to the charcoal and set main cooking grate on the grill.

     

    2
    Done
    5 minutes
  • Place steaks on the cool side of the grill, cover, and allow them to smoke until the reach an internal temperature of 115 degrees.

    3
    Done
    15 minutes
  • Move steaks to the hot side of the grill and sear for 2-3 minutes per side until they reach an internal temperature of 130 degrees for medium-rare

    4
    Done
    6 minutes
  • Remove the steaks from the grill and allow them to rest for 5 minutes before slicing.

    5
    Done
    5 minutes
  • Butter the bottom halves of the English muffins, top each half with sliced steak, a poached egg, and Hollandaise sauce. Serve immediately.

    6
    Done
    3 minutes

For Blender Hollandaise Sauce

  • Combine egg yolks, water, and lemon juice in a blender and blend for 5 seconds before slowly add melted butter to the egg mixture while continuously blending.

    1
    Done
    1 minute
  • Once the sauce has thickened, add salt and pepper to taste and serve immediately.

    2
    Done
    2 minutes

For Poached Eggs

  • Crack eggs and place each one in a small bowl.

    1
    Done
    1 minute
  • In a medium saucepan, add 4-6 inches of water and bring to a simmer over medium-high heat. Once small bubbles start to form in the water, reduce heat to medium.

    2
    Done
    10 minutes
  • Use a long spoon to stir the water in a clockwise motion until the water begins to gently spin.

    3
    Done
    1 minute
  • Slowly slide one egg from the bowl into the water and allow them to cook for 2 minutes until set, stirring periodically to keep it from settling on the bottom of pan.

    4
    Done
    2 minutes
  • Remove the eggs with a slotted spoon and place on a paper towel. Repeat with the second egg.

    5
    Done
    3 minutes