Name: Bravo's Keto Filet Mignon Breakfast Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (about 6 oz each); 4 large eggs; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 cup cremini mushrooms, sliced; 1/2 cup cherry tomatoes, halved; 1/2 medium red onion, thinly sliced; 2 cloves garlic, minced; 1/4 cup fresh chives, finely chopped; 1/2 lemon (zest and juice); 1/2 tsp smoked paprika; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 oz crumbled feta cheese (optional, omit for dairy-free)

Bravo's Keto Filet Mignon Breakfast Skillet

CookwithNewsletter

Inspired by the high-camp glamour of the Las Culturistas Culture Awards, this decadent keto breakfast skillet fuses the Filet Mignon Award for Best Beef with a wink to breakfast icons. Perfect for a celebratory brunch or a tongue-in-cheek dinner, it features pan-seared filet mignon crowned with sunny eggs and swirled with golden mushrooms, tomatoes, and fresh chives. Layering flavors—lemon, smoked paprika, and a touch of feta—gives every bite vibrancy and depth, while keeping carbs ultra-low. It’s a show-stopping, absurdly luxurious meal worthy of any award ceremony after-party.

Ingredients

Instructions

Let filet mignon steaks come to room temperature, pat dry, and season generously with salt and pepper on both sides. Zest the lemon and set zest aside; reserve juice.
Heat 1 tbsp olive oil and butter in a large cast iron skillet over medium-high heat. Once hot, add the steaks and sear 3 minutes per side for medium-rare, or to desired doneness. Transfer steaks to a plate, tent with foil, and rest.
Add remaining 1 tbsp olive oil to the pan. Sauté onions and mushrooms with a pinch of salt for 4 minutes until golden. Add garlic, smoked paprika, and cherry tomatoes, and cook 2 more minutes. Stir in half the chives and lemon zest. Remove veggies to a bowl and keep warm.
Reduce heat to medium-low. Crack eggs directly into the skillet, cook sunny side up or to preference, basting lightly with pan drippings for flavor. Sprinkle eggs with a pinch of salt and pepper.
Return veggies and steaks to the pan to warm through. Squeeze lemon juice over all. Top each steak with a sunny egg, scatter remaining chives and feta (if using), and serve hot—family style or plated.