Name: The Culture Awards Filet Mignon & Korean-Style Potato Hash (with Black Coffee Béarnaise)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb filet mignon, cut into 4 medallions; 2 tbsp neutral oil (like grapeseed or canola); Kosher salt and freshly ground black pepper, to taste; 1 lb Yukon gold potatoes, peeled and diced small; 1 small white onion, finely chopped; 1 clove garlic, minced; 1 green bell pepper, diced; 1 tbsp gochujang (Korean chili paste); 2 tsp soy sauce; 1 tsp toasted sesame oil; 2 scallions, thinly sliced (plus more for garnish); 4 large eggs; 1/2 cup strong brewed black coffee (for sauce); 3 tbsp unsalted butter, cubed and cold; 1 tbsp rice vinegar; 1 tsp Dijon mustard; 1 tsp fresh tarragon, finely chopped; Microgreens or chives, for garnish (optional)

The Culture Awards Filet Mignon & Korean-Style Potato Hash (with Black Coffee Béarnaise)

CookwithNewsletter

Inspired by the gloriously unhinged spirit of the Las Culturistas Culture Awards, this dish is a high-low mashup worthy of a trophy. Tender filet mignon sits on a spicy-sweet Korean-style potato hash, with a sunny side up egg as a wink to breakfast-for-dinner lovers. The Black Coffee Béarnaise sauce – infused with the boldness of morning's first cup – brings a playful nod to 'just a black coffee' as a Best Breakfast nominee. It's decadent, a little absurd, and a celebration of food culture in all its chaos. Each bite is an award-worthy moment.

Ingredients

Instructions

Pat filet mignon medallions dry and season generously with salt and pepper. Let stand at room temp while prepping other ingredients.
In a large skillet over medium-high heat, add 1 tbsp oil. Sear filet mignon medallions 2-3 min per side for medium-rare. Transfer to a plate to rest, tented with foil.
Heat remaining oil in the same skillet. Add potatoes and season with salt. Sauté for 5 min, stirring occasionally, until just starting to brown.
Add onion, bell pepper, and garlic to the potatoes. Sauté another 6-8 min until potatoes are golden and vegetables are soft.
Stir in gochujang, soy sauce, and sesame oil. Toss to coat and cook 1 more min. Stir in scallions. Keep warm.
For the Black Coffee Béarnaise: In a small saucepan, combine black coffee, rice vinegar, and Dijon. Bring to a simmer over medium heat. Whisk in cold butter, a few pieces at a time, until sauce is glossy and thickened. Remove from heat and stir in tarragon. Season with salt and pepper.
In a nonstick pan, fry eggs sunny side up to your liking.
To serve: Spoon Korean potato hash onto each plate. Top with filet mignon medallion. Place a fried egg on top. Spoon Black Coffee Béarnaise over steak. Garnish with scallions and microgreens or chives. Serve immediately.