Country Style Steak and Eggs

peppercorn steak brunch1


                                                                      “Feeling just

                            a little

                     bit extravagant”


Lately I’ve been craving red meat. Sometimes I think our bodies tell us what we need. maybe I’m lacking in iron right now? Whatever the reason my mind and stomach were both saying STEAK! So steak for brunch it is. My husband and I both love anything and everything spicy so we put a ton of peppercorns on it before cooking it in the pan but that’s entirely up to your tastes buds.

I started with a very thick piece of beef tenderloin ( definitely our favorite cut – very lean). You could use any cut you’d like but I find tenderloin works well in a cast iron pan and cooks evenly to your doneness preference (Mine’s medium rare). This breakfast is very hearty but surprisingly quick and easy to throw together and works well for those Sunday’s you’re feeling just a little bit extravagant! peppercorn steak brunch2

The avocado and tomato really do add elements of taste and texture that shouldn’t be skipped…so don’t. 😉  You can add a variety of sauces with it from your basic steak sauce (you know the one), to ketchup (ewww), chimichurri, or even a bĂ©arnaise or hollandaise sauce if you really want to break the calorie bank!

Well my craving was met…I hope this helps with any of your future cravings!

My next must have…maybe even today is a burger….from Burger’s Priest (local Torontonians will know this place). Then the gym for the rest of the day lol


Country Steak and Eggs
Serves 4
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  1. 4 5oz Beef tenderloin medallions
  2. 5 tablespoons peppercorns, crushed (optional)
  3. 2 tablespoons Dijon mustard (optional)
  4. 8 eggs
  5. 1 avocado
  6. 4 medium tomatoes
  7. 8 crumpets
  8. Butter
  9. 2 tablespoons EVOO (extra virgin olive oil)
  1. If using peppercorns, rub Dijon mustard all over the steak and roll in crushed peppercorns.
  2. Melt 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Place steak on an oven proof dish and keep warm in the oven. Continue with remaining steaks.
  3. Cut tops from tomatoes and sprinkle with salt and pepper. Using the same steak pan and juices, sear the tomatoes for 3 minutes cut side down and place in the oven to keep warm.
  4. Peel and slice avocado.
  5. Place crumpets in the toaster and keep warm in the oven as needed. Butter and slice them into fingers.
  6. In a medium high non-stick pan fry eggs and keep warm in oven. I prefer the yolk runny for this dish.
  7. To plate, place a steak on plate with eggs on top and avocado. Place the tomato on the side with the crumpet fingers.
Nancy's Cravings


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