Name: “$46 Burger” Keto Filet Mignon Stack with Black Coffee Butter
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (6 oz each), about 1.5 inches thick; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tbsp avocado oil (or other high-smoke-point oil); 2 tbsp unsalted butter, softened; 1 tsp finely ground espresso or dark roast coffee; 1/2 tsp lemon zest; 1 tsp finely chopped chives; 4 large eggs; 2 cups baby arugula; 1 tbsp olive oil; 1 tsp lemon juice; 1/2 small red onion, thinly sliced; 1/2 avocado, sliced; Flaky sea salt, for garnish

“$46 Burger” Keto Filet Mignon Stack with Black Coffee Butter

CookwithNewsletter

Inspired by the offbeat Las Culturistas Culture Awards and the legendary $46 burger, this gloriously extra keto dinner riffs on steakhouse indulgence and breakfast-for-dinner energy. Filet mignon gets the 'award' treatment with a brining step for juicy perfection, then is stacked with a glossy fried egg and finished with a pat of black coffee butter—a nod to both breakfast nominees and the late-night power of caffeine. A peppery arugula-avocado salad adds California freshness. It’s decadent, playful, and perfect for those who believe food is as much about fun as flavor.

Ingredients

Instructions

Brine the filet mignon steaks: Dissolve 3 tbsp kosher salt in 4 cups cold water in a large bowl. Add steaks and let brine for 30 minutes, then pat dry thoroughly with paper towels.
While steaks brine, prepare the black coffee butter: In a small bowl, mash together the softened butter, espresso powder, lemon zest, and chives. Spoon onto a sheet of parchment, roll into a log, and chill until firm.
Preheat oven to 400°F (200°C).
Heat a large cast iron skillet over medium-high heat. Pat steaks dry again, season with pepper. Add avocado oil. Sear steaks 2-3 minutes per side until deep brown. Transfer skillet to oven and roast 4-6 minutes for medium-rare (internal temp 130°F/54°C). Rest steaks, tented with foil, 5-10 minutes.
While the steaks rest, fry eggs: Heat a nonstick skillet over medium-low, add a touch of oil. Crack in eggs and fry until whites are set but yolks are runny, 2-3 minutes. Season lightly.
Toss arugula with olive oil, lemon juice, and a pinch of salt. Fold in red onion and avocado slices.
To serve: Place a nest of dressed arugula salad on each plate. Top with filet mignon. Add a pat of black coffee butter to melt over the steak. Crown each with a fried egg. Sprinkle with flaky sea salt and extra chives if desired.