The ultimate steak and eggs brunch recipe. Smoked and seared beef tenderloin, cheesy tortillas with sunny side up eggs, grilled onions and shishito peppers, and spicy guac sauce.
Carne Asada x Huevos Rancheros
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Steak and eggs don’t need to be boring. They’re a brunch staple, the salty, savoury steak dipped in the creamy, runny yolk of a sunny egg, classic and delicious. Often, you'll find a ribeye, sirloin or New York Strip steak on your plate and your favourite brunch joint, you have to try this twist on a classic by using beef tenderloin instead. Beef tenderloin is just melt-in-your-mouth tender, especially when you use the reverse sear method to make it. I smoked the beef tenderloin low and slow and then seared it on a super hot plancha to get that beautiful exterior crust and charred flavour. The light smoky taste and charred flavour of the exterior just makes the beef tenderloin an absolute killer, a bite of meat you won’t soon forget. The sliced beef tenderloin sits with sunny eggs on top of crispy, cheesy, corn tortillas, and is topped with grilled onions, blistered shishito peppers, cherry tomatoes and a homemade spicy guac sauce.
Chef Matt Basile
1 - 2.5 to 3 lb whole beef tenderloin roast
227g shishito peppers (1 bag)
½ Spanish onion
10-12 cherry tomatoes
5 corn tortillas
1 cup shredded Tex-Mex cheese
200ml pickled jalapeños
1 bunch cilantro
1 avocado, ripe
2 cloves garlic
Alchemy Green Rub (stay tuned)
Preheat your smoker to 275F.
Drizzle your beef tenderloin with canola oil and season with Alchemy Green Rub on all sides. Place in the smoker for 30-45 minutes or until it reaches an internal temperature of 115-120F.
Cut your cherry tomatoes in half and set aside.
Make your green sauce by roughly chopping your cilantro and placing in a bowl or large measuring cup. Add the garlic, can of pickled jalapeños, your avocado, olive oil, lime juice and blend together with an immersion blender until smooth.
Next, slice your onion into strips. Add your shishito peppers to the plancha, drizzle with canola oil. Add your onions to the grill and also drizzle with canola oil. Salt the peppers and onions, cooking until the peppers are nicely charred and the onions are softened and caramelized. Remove from the grill.
Sprinkle your shredded cheese directly onto the plancha, let it melt slightly, about a minute. Add your tortillas on top of the melted cheese, in a row, overlapping the sides a bit. Let the cheese melt and crisp up on the bottom. Flip the cheese and tortillas as one, letting the other side of the tortillas warm up, about a minute. Remove from the grill and place on a platter, cheese side up.
Crack three eggs onto the plancha and cook sunny side up. Place your cooked eggs on top of the tortillas.
Take the beef tenderloin out from the smoker and sear on both sides, about 1-2 minutes. Remove from the grill and transfer to a cutting board, allowing to rest, 5-10 minutes. Slice your beef tenderloin into rounds and place onto your platter, drizzle the juices from the cutting board over your meat.
Top the platter with the grilled onions, shishito peppers, cherry tomatoes, your spicy guac sauce, and sprinkle with tajin spice.