AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Level Up Your Eggs Benedict Game With Filet Mignon

Share on:
Filet mignon eggs Benedict plated

Treat your loved one to the ultimate marriage of steak and eggs – grilled American Wagyu filet mignon eggs benedict!

Originally created with Snake River Farms beef, this mouthwatering recipe features slices of smoky, reverse seared filet mignon and a pillowy poached egg set atop a toasted and buttered English muffin, and the whole thing is smothered in rich and silky Hollandaise sauce. Complete this celebration meal with our smoked bloody mary, and it will be a Mother’s Day brunch to remember!

Grilled Filet Mignon Eggs Benedict Recipe


Filet mignon eggs Benedict plated
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.75 from 36 votes
Smoked and grilled (a.k.a. reverse seared) filet mignon is the star of this mouthwatering eggs benedict recipe.

Serve with: smoked bloody mary.


Course:
Breakfast
,
Brunch
,
Main Course
Cuisine:
American

Makes:

Servings: 2 servings

Takes:

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

The Meat And Eggs

Blender Hollandaise Sauce

  • 1 stick of unsalted butter (8 tablespoons (113 g))
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Morton Coarse Kosher Salt
  • finely ground black pepper

Assembly

  • 2 English muffins
  • Unsalted butter, room temperature
Notes:
About the beef. I enjoy the American Wagyu filet mignons from Snake River Farms to rally take the recipe over the top but you can substitute a prime or choice grade filet mignon instead.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. For this recipe, you want to use 1/2 teaspoon Morton coarse kosher salt per pound (453.6 g) of meat.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Season the steaks with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat.
  • Fire up. Set up a charcoal grill for 2-zone cooking, placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Replace the main cooking grate and add 2-3 chunks of your favorite smoking wood to the pre-heated charcoal briquets for flavor. Open the grill vents fully to get the grill as hot as possible. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other one is as hot as possible.
  • Cook. Place the steaks in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the steaks in order to force the smoke over and around the meat for a true BBQ flavor.
  • Allow the steaks to smoke until they reach an internal temperature of 115°F (46.1°C), about 10 minutes.
  • While the steaks grill, split and toast the English muffins.
  • Once the steaks reach an internal temperature of 115°F (46.1°C), open the lid and move them to the hot side of the grill to sear. Flip the steaks periodically until an even crust forms on both sides and the internal temperature reaches 130°F (54.4°C) for medium-rare, about 2 to 3 minutes per side.
  • Remove the steaks from the grill.
  • Meanwhile, partially fill a medium saucepan with water and bring to a simmer over medium-high heat. Once small bubbles start to form in the water, reduce the heat to medium. Crack an egg into a small bowl. Use a long spoon to stir the water in a clockwise motion until the water begins to gently spin. Slowly slide the egg from the bowl into the water and allow it to cook until set, stirring periodically to keep it from settling on the bottom of pan, about 2 minutes. Remove the egg with a slotted spoon and place on a paper towel. Repeat with the second egg.
  • To prepare the Hollandaise sauce, add the butter to a microwave safe dish and heat in the microwave until completely melted, approximately 30 seconds. Combine the egg yolks and lemon juice in a blender and blend for 5 seconds. Slowly add the melted butter to the egg mixture while continuously blending until the sauce has thickened. Add salt and pepper to taste.
  • Serve. Gently place the poached eggs in a bowl of hot tap water for one to two minutes to reheat. Butter the bottom halves of the English muffins. Slice the steaks and fan the slices across the English muffins. Top the steak with a poached egg and Hollandaise sauce. Serve immediately.
    Grilled steak and eggs plated

Related articles

Published On: 4/25/2018 Last Modified: 11/3/2021

Share on:
  • Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order