Filet Mignon Benedict

Recipe from Christopher Gardner, chef/partner

Fleming’s Prime Steakhouse & Wine Bar 

8970 University Center Lane, La Jolla

858-535-0078

flemingssteakhouse.com

Nationally renowned for its prime beef and steakhouse fare, Fleming’s Prime Steakhouse & Wine Bar is equally celebrated for the Fleming’s 100™, an award-winning wine program that features 100 wines by the glass. 

On April 6, Fleming’s in La Jolla will launch First Fridays, monthly wine tastings that feature 20 wines from one of the world’s top grape-growing regions for just $25 per person.

Sunday Brunch brings back memories of family get-togethers and traditional dishes. This Easter (April 8), Fleming’s is celebrating from 11:30 a.m. to 3 p.m. with a brunch full of modern classics.  Four entrées are featured on the three-course Easter Brunch menu. Below, chef Christopher Gardner shares how to make his favorite, the Filet Mignon Benedict, at home.

Filet Mignon Benedict

Serves 4

1 1/2-2 pounds filet mignon (1 1/2 ounces each: 1/4-inch to 3/8-inch wide slices)

4 buttermilk biscuits, split

3 tablespoons butter

4 hash browns

8 tablespoons tomato concassé

8 poached eggs

8 ounces béarnaise sauce

1/2 teaspoon chopped parsley 

1. Clean the tenderloin by removing the silver skin and any excess fat, but keep the chain in place. Remove part of the tail and head so that the ends are 2 inches wide. Season all sides of the remaining tenderloin with salt and pepper. Place on a sheet pan then roast in a 400–degree F. oven for 20-25 minutes or medium rare (130 degrees F.). Pull out of oven and allow to rest. 
2. Split the buttermilk biscuit with a fork then spread with butter. Place on a half-sheet pan in the back of a 350–degree F. oven for 6-7 minutes until golden brown and just soft in the center.
3. Prepare the hash browns according to the package, then reserve and keep warm.
4. Prepare the tomato concassé (peel, de-seed, and chop tomatoes). 
5. Set a split biscuit on each of four plates, then place 1 tablespoon of tomato concassé on top of each half. 
6. Slice the whole tenderloin into 1/4-inch to 3/8-inchwide portions, then place 1 slice of filet on top of the concassé on each biscuit. 
7. Prepare the poached eggs then place one on top of each slice of meat. Ladle 1 ounce of béarnaise sauce over each egg. Serve with hash browns on the side and garnish with chopped parsley.