Steak, Eggs, and Potatoes
When it comes to dinner, my absolute favorite will always be a good cut of steak, crispy and flavorful potatoes, and sunny side up eggs. Add whichever toppings you love, and it's a solid, flavorful dish every single time. Simple but satisfying
Ingredients
Potatoes ✮⋆˙
- 1.5 lbs Baby potatoes of your choice 24 oz
- 2 tbsp Unsalted butter
- 1/3 cup Extra virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1/4 tsp Cayenne if you'd like to add more for added heat, please go right ahead
- 1 1/2 tsp Coarse sea salt
- 3/4 tsp Black pepper
Steak ✮⋆˙
- 300 gram Filet Mignon (you want each one of your steaks to weigh 300 grams, whether you are making one or two, thinner steak will require less cooking time)
- Kosher salt and black pepper to season read instructions
- 4 tbsp Crushed garlic cloves
- A few sprigs of fresh rosemary and thyme
- 3 tbsp Unsalted butter to baste your steak
Rest of your plate ✮⋆˙
- 2 Eggs
- Handful fresh arugula
- Optional: avoados, cherry tomatoes
Instructions
First things first ✮⋆˙
- Preheat your oven to 425°F (220°C).
- Take your steak out of the fridge and let it rest at room temperature for 30 minutes. While it's resting, let's get started on the potatoes.
- Wash and cut your baby potatoes in half.
Lets make our potatoes ✮⋆˙
- In a medium pot, add the halved baby potatoes and cover with water. Add a heaping teaspoon of kosher salt to the water. Bring to a boil over medium-high heat and cook until just fork-tender, about 10-12 minutes. Drain the potatoes and return them to the pot.
- Add 2 tbsp butter to the pot with the potatoes and make sure it is fully melted before adding 1/3 cup olive oil. Toss the potatoes gently to ensure that the butter and oil are evenly coating all the potatoes before seasoning.
- Once the potatoes are fully coated with the butter and oil, sprinkle in the garlic powder, onion powder, paprika, cayenne, coarse sea salt, and black pepper. Stir and coat evenly - cover the pot with a lid and vigorously shake to rough up the potato edges and expand the surface area for the perfect crispy potatoes.
- Transfer the seasoned, shaken potatoes to a baking tray in a single layer. Bake in the preheated oven for 45 minutes until the potatoes are golden and crispy.
Lets make our steak ✮⋆˙
- Generously season both sides of your 300g filet mignon with kosher salt and freshly cracked black pepper. After seasoning, any excess seasonings that have fallen onto the cutting board, roll the edges of the steak in them to make sure every side is well-coated.
- Heat a cast-iron skillet over medium-high heat with a few tablespoons of olive oil until very hot. Sear the filet for about 5 minutes on each side, or until the internal temperature reaches 150°F (for a medium-well steak).
- After turning off the heat, add 4 crushed garlic cloves, a few sprigs of rosemary and thyme, and 3 tbsp of butter to the pan. Baste the steak by spooning the melted butter and aromatics over the top. Once finished, transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Lets make our eggs ✮⋆˙
- in a pan, crack both eggs over medium-low heat. If you want your yolks to have a white film, cover the pan with a lid to create steam. Cook until the whites are set but the yolks are still runny, about 2-3 minutes.
Time to put everything together ✮⋆˙
- Start with a bed of fresh arugula on the plate. Add the crispy baby potatoes, then the rested filet mignon, sliced. Place both sunny side up eggs on top or next to the steak - I love dipping my steak into the yolk •ᴗ•
- Season eggs with flaky salt, and pepper if desired
- Optional toppings: Add a few slices of avocado and some halved cherry tomatoes to add some freshness.