Name: Filet Mignon & Korean-Style Breakfast Sandwiches: The Las Culturistas Chaotic Brunch
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon medallions (about 4 oz each, 1-inch thick); 4 large eggs; 4 soft brioche buns; 1 cup kimchi, chopped and patted dry; 1 avocado, sliced; 1/2 cup gochujang mayo (see step); 4 slices American or cheddar cheese; 2 cups baby arugula or spring greens; 1 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp neutral oil (such as canola or grapeseed); Kosher salt and black pepper, to taste; 1 tbsp unsalted butter; 1 tbsp rice vinegar; 1 tsp honey; 1/4 cup pickled red onions (optional, for garnish)

Filet Mignon & Korean-Style Breakfast Sandwiches: The Las Culturistas Chaotic Brunch

CookwithNewsletter

Inspired by the Las Culturistas' gloriously offbeat awards, this brunch sandwich is pure food chaos: luxe filet mignon meets the unhinged energy of a fast-food breakfast and the punchy flavors of Korean cuisine. Searing the medallions gives you steakhouse-level beef, while gochujang mayo brings spicy umami. Kimchi, avocado, and arugula add crunch, creaminess, and brightness—plus, a glorious fried egg for that runny yolk moment. It’s brunch that feels like an awards show: a little ridiculous, a lot delicious, and totally worthy of an Instagram closeup. Pair it with black coffee...or something bubbly.

Ingredients

Instructions

Pat filet mignon medallions dry and season generously with salt and black pepper. Let them sit at room temperature for 10 minutes.
In a small bowl, whisk together gochujang, mayo, honey, and rice vinegar to make the gochujang mayo. Set aside.
Heat a large cast iron or heavy skillet over medium-high heat. Add neutral oil. Sear filet mignon medallions for 2 minutes per side for medium-rare (or adjust to your doneness preference). Remove from the pan and let rest, tented with foil.
While steaks rest, reduce heat to medium and add butter to the skillet. Crack in eggs and fry sunny-side up until whites are set but yolks are still runny, about 2-3 minutes. Sprinkle lightly with salt.
While eggs cook, halve and lightly toast brioche buns (in a toaster or on a dry skillet).
In a bowl, toss arugula with sesame oil and soy sauce.
To assemble each sandwich: Spread gochujang mayo generously on both bun halves. Layer with arugula, filet mignon medallion, cheese slice, a mound of chopped kimchi, fried egg, a few avocado slices, and pickled onions if using. Crown with the top bun.
Serve sandwiches immediately, celebrating the chaotic joy of high-low food culture.