Steak & Eggs With Mushrooms & Charred Tomato
by Johnny Loua, Chef, Seattle, Washington
This dish spans the flavor gamut; Certified Piedmontese filet mignon is complemented by savory mushrooms and a pop of fresh tomato. Hearty, fresh, and balanced, it’s a perfect feast.
- 2 (8-ounce) Certified Piedmontese filet mignon steaks
- 1 teaspoon olive oil
- 1 large tomato, halved
- 8 ounces button mushrooms
- 4 tablespoons butter
- ½ cup beef stock
- ½ cup soy sauce
- 4 eggs (cooked to preference)
- Hash browns, for serving
Approximately 20 minutes before cooking, remove the steak from the refrigerator and let it rest at room temperature. Preheat the grill to 400°F. Season the steaks generously with salt and pepper. Grease the grill grates by dipping a paper towel in the oil and spreading over the grates. Grill the filets about four minutes on each side for medium. Let the steaks rest 5 minutes before serving.
In a small saucepan, combine mushrooms, butter, beef stock, and soy sauce and cook until mushrooms are tender. Wipe the pan out, and cook the eggs to your preference. Cut the tomato in half and season well with salt and pepper. Char the tomato directly in the pan until slightly blackened. Serve the steak with the eggs, mushrooms, hash browns, and charred tomato.