Filet Benedict

An inspirational creation created from sheer laziness of not wanting to leave my house to find food today. My morning consisted of whipping up a fabulous take on a classic Eggs Benedict, A filet Mignon Eggs Benedict. From many years of working in restaurants I have been blessed with the capability to recreate the foods I've seen being made in the kitchen. The Filet Benedict is a great example of how easy your home meals can be at restaurant quality.

At nearly sixteen dollars a pound, filet is not a cheap every day kind of meal but it can be done when incorporating it into your meal. The steak is butterflied to around half an inch which is a perfect size so you can layer the Benedict nicely without your eggs rolling away from your plate. Butterflying also gives you the appearance that you have more steak than you thought. I ended up feeding three people with 2 quarter pound pieces of meat, which was perfect. The rest of the ingredients are very straight forward, poached eggs to your liking, English muffins, avocado, and Hollondaise sauce, which for those of you who have always wondered what that strange yellow sauce is made up of, it is a creamy mixture of egg yolks and butter seasoned with lemon juice. Nothing fancy or too difficult but if you wish to save some time or your not up for the challenge you can always buy the package which is in the sauce aisle of your local grocery store.

This is an extremely simple yet deliciously decadent plate which your taste buds will be thanking and praising you for all day long. At a total cost of around seven dollars per person you can't go wrong!