I have a tough time keeping up with the national holidays. One that that I overlooked was National Filet Mignon Day! Perhaps it was because I didn’t see that card at my local Hallmark store. In honor of the holiday, Fleming’s Prime Steakhouse and Wine Bar, decided to share their recipe for Filet Mignon Benedict.
Filet Mignon Benedict
Yield: 4 servings
4 Buttermilk biscuits, split
3 tbsp. Butter
1 each Hash brown
8 tbsp. Tomato concassé room temp.
2 slices Filet Mignon*, 1 ½ oz each: ¼” – 3/8” wide slices*
8 each Poached eggs
8 oz. Béarnaise Sauce
½ tsp. Chopped Parsley
Bryan’s note: Tomato concassé is a fancy way of saying chopped tomatoes, peeled and seeded. Here’s an easy way to do this.
*See recipe below
- Split the buttermilk biscuit with a fork then spread with the butter. Place on a half sheet pan and back in a 350 ̊ oven for 6-7 minutes to a golden brown and just soft in the center. Reserve the center, reserve.
- Prepare the hash browns according to the recipe, reserve warm.
- Prepare your own tomato concassé then spread 1 tbsp. of the room temperature concassé over each muffin.
- Set the split biscuit on the 4 plates then place 1 tbsp. of tomato concassé on top of each half. Slice the whole tenderloin into ¼” – 3/8” wide portions then place 1 slice on top of the concassé on each biscuit.
- Prepare the poached eggs then place 1 on top of each slice of meat. Ladle 1 oz. of béarnaise sauce over each egg. Set the hash browns on the plate. Garnish with chopped parsley.
1 ½- 2 lbs. Whole Tenderloin, trimmed
½ tbsp. Kosher Salt
¾ tbsp. Course Black Pepper
- Clean the tenderloin by removing the silver skin and any excess fat but the chain remains on. Remove part of the tail and head so that the ends are 2” wide.
- Season all sides of the remaining tenderloin with salt and pepper.
- Place on a sheet pan then roast in a 400 ̊ oven for 20-25 minutes or Medium Rare – 130 ̊.
- Pull out of oven and allow to rest.
If you are interested in obtaining Fleming’s Béarnaise sauce recipe, they are making it available upon request. Contact us at South Bay Foodies if you are interested.
Like all good recipes, we include an image of the finished creation. Hopefully yours looks as good! Bon Appétit