Name: Absurdist Culture Awards Filet Mignon with Kimchi Breakfast Hash (Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (about 6 oz each), room temperature; 2 tsp kosher salt, divided; 1 tsp freshly ground black pepper; 2 tbsp high-heat oil (avocado or grapeseed); 2 tbsp unsalted butter; 1 cup kimchi, roughly chopped; 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes; 1 small red onion, diced; 1 red bell pepper, diced; 3 scallions, sliced (white and green separated); 2 tbsp gluten-free soy sauce or tamari; 1 tbsp rice vinegar; 1 tbsp gochujang (ensure gluten-free); 4 large eggs; 1 tbsp toasted sesame oil; Fresh cilantro leaves, for garnish (optional)

Absurdist Culture Awards Filet Mignon with Kimchi Breakfast Hash (Gluten-Free)

CookwithNewsletter

In true Las Culturistas fashion, this recipe mashes up high-low, classic, and chaotic: luxuriously tender filet mignon (the 'Best Beef Award' winner!) meets the punchy, funky, and electric flavors of a Korean-inspired kimchi breakfast hash. Perfect for a Bravo-worthy brunch or an unhinged dinner, this dish layers crisp-tender potatoes, caramelized kimchi, and just enough gochujang heat, crowned by a runny egg and a perfectly seasoned steak. The interplay of salt, fat, acid, and heat keeps each bite as unpredictable—and iconic—as a culture awards show. It’s a celebration of food content, chaos, and pure deliciousness, all on one gluten-free plate.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Pat the filets dry and season generously with 1 tsp salt and all the black pepper. Let rest at room temp at least 20 minutes (salt early for best flavor).
Heat a large oven-safe skillet over medium-high. Add high-heat oil. Sear the filets 2-3 min per side until a browned crust forms. Add butter, spooning over steaks. Transfer skillet to oven and roast 4-6 min for medium-rare. Remove from oven, tent with foil, and rest 10 min.
While steaks rest, heat another large skillet over medium. Add 1 tbsp oil. Sauté potatoes with a pinch of salt until golden and nearly tender, 7-8 min. Add onion and bell pepper, cook 3 min. Stir in chopped kimchi and white scallion parts; cook until fragrant and lightly caramelized, 2 min.
Mix together tamari, rice vinegar, and gochujang. Pour over hash, stir, and cook 2-3 min until potatoes are tender and flavors meld. Taste and adjust with more salt, acid, or gochujang as needed.
In a separate nonstick skillet, heat sesame oil over medium. Crack eggs into pan and fry sunny-side-up until whites are set but yolks are runny, 2-3 min.
To serve: Spoon kimchi hash onto plates, top with filet mignon and a fried egg. Scatter green scallion slices and cilantro over the top. Serve immediately with extra kimchi if desired.