Poached Egg Mignon (Filet Mignon with Poached Egg)

Two Kitchen Play blog posts in a row! We decided to take on another course of the Kitchen Play menu this month – the entree. The Filet Mignon with Spicy Béarnaise recipe was prepared by Karen of Our Life in the Kitchen. While the recipe sounded amazing, we decided to give it a twist and take the egg out of the sauce and just throw it on top, poached. Filet mignon with poached egg!

Since the egg was no longer in the sauce, we went with a red wine sauce instead. We adapted the red sauce from Giada de Laurentiis’ recipe.The filet mignon was from our cow!

Filet Mignon with Poached Egg

Poached Egg over Filet Mignon with Red Wine Sauce

2 4-oz filet mignons
Kosher salt and freshly ground black pepper
1 tbs extra-virgin olive oil

2 tbs cold unsalted butter
1/3 onion, thinly sliced
1 tsp garlic, minced
a sprinkle of oregano
a dash of brown rice flour
1/4 cup beef broth
1 cup sweet wine [we used blueberry/raspberry]

1 slice of thick-cut bacon
2 poached eggs

Grilling Filet Mignon


Preheat grill to medium-high heat. Season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Sauce Bacon

Meanwhile, melt half of the butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender. Season with salt. Add the garlic and oregano. Stir in the beef broth and cook for 2 minutes, stirring constantly. Whisk in the wine. Add the brown rice flour to thicken the sauce. Simmer until the sauce reduces by half, stirring occasionally. Remove the skillet from the heat. Cut the remaining butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Pan fry the bacon.

Poach the eggs.

Stack and serve! Steak. Egg. Sauce. Bacon.

Filet Mignon with Poached Egg

I think the best part about this particular recipe was learning new things. It was the first time we’ve cooked filet mignon AND poached eggs, so we put them together – Filet mignon with poached egg! We ended up having filet mignon for breakfast, and it was as delicious as it looked!

Each month, Kitchen Play hosts a sponsored Progressive Party with six food bloggers assigned to create a dish incorporating the same product into one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée (main course) and dessert. At the end of the month, a contest is held for blog posts and recipes inspired by the creations in each course. This month’s sponsor is the Safest Choice Eggs, which are pasteurized shell eggs that are perfect when the recipe calls for raw or undercooked eggs.

Click here for coupons from Safest Choice Eggs!

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  • wow – gorgeous! I am normally not a steak eater, but poached eggs are definitely my thing, and I KNOW this was delicious!

    • I’m not big on steak either, but when it’s medium rare and prepared so nicely, I can’t help myself. It was really tasty!

  • OK this looks delicious and I’m quite impressed. However, this post was TORTURE for me personally because of my 30 day red meat hiatus. But gosh the filet, the bacon…mmmm looked good!

    • Sorry for torturing you! :P We bought a quarter of a cow that needs to be eaten up. When do the 30 days end?!

      • Now I remember your post about buying the cow! I want to go back and reread that- but not until july 1. did you have to rent a freezer to have room for it all? How long will it be good for?? You should host a BBQ!

        • Our friend’s mom gave us her old chest freezer, which we keep in the garage. If vacuum-sealed, the meat should be good for two years! We’ll probably finish it within a year. We plan on having a BBQ when our backyard is presentable and the weather improves. :)

  • The habitpattern

    this looks awesome! joe and i are drooling over this! 

    • Awww, I’m loving that the two of you are looking at my blog together. :P

  • That looks gorgeous and delicious. Filet mignon is one of my favorites.

    • I only ever ordered it in restaurants if I wanted to blow a little dough, but in terms of eating at home, this is a first. It was one of the cuts from our cow, so we were lucky to get to try our hand at making it.

    • I only ever ordered it in restaurants if I wanted to blow a little dough, but in terms of eating at home, this is a first. It was one of the cuts from our cow, so we were lucky to get to try our hand at making it.