Brunchy Beets

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It started in the usual way. Me, hungry. Not sure what to eat. Nothing prepared.

First, take inventory. What’s in my fridge?

Carrots.
Celery.
Poblano peppers.
Cauliflower.
Kale.
Beets.
Butter.
Raw milk.
Cream.
Pastured Eggs.
Parmesan.
Oranges.
Lemons.
Limes.
Leftover homemade beef broth.

What’s in my freezer?

Beef. Lots of grassfed beef. I got a quarter cow, and I’m still eating on it from last year.
An Eye Round.
A Brisket.
Filet Mignon.
Two Sirloin Steaks.
A T-bone.
A Porterhouse.
Beef Liver.
Beef Kidney.
And lots, lots of ground beef.

You know what this calls for? An inspired brunch.

First, I cracked upon a local IPA, just for fun. Then I grabbed:

The filet mignon.
The beets.
The poblano.
The beef broth.
An egg.
Butter.
Parmesan.
& Garlic Chives from the garden.

Begin.

The beginning of this brunch begins with a fat pat of yellow pastured butter browning and sizzling in two cast iron skillets. Skillet #1 is just slightly above medium. Skillet #2, is on medium-high.

Into skillet #1, go diced beets and poblano. Salt. Stir occasionally, keeping a very small amount of beef broth and butter at the bottom of the skillet for the beets to simmer in.

Next, season the filet mignon generously with Celtic sea salt or Himalayan pink salt and press it onto skillet #2 to sear. Flip it once you’ve got a nice hardy char, and do the same to the other side. Then pop it in the oven at 350°F for a few more minutes while we finish the beets. Be sure to keep an eye on it so it doesn’t overcook!

Back to the beets! The goal with the beets is to use the broth to simmer and cook them quickly, while adding a little bit of butter every time you add more broth, so that as the broth simmers out, the beets become beautifully glazed as they soften. Right as the beets reached my desired doneness (soft, but not too soft), I turned of their heat and pulled the filet mignon out of the oven and returned the skillet to the stove.

More butter, then crack an egg into the butter and let the lingering heat of the hot skillet brown the bottom of the egg, cooking the whites, and leaving the yolk nice and runny. I finely chopped the garlic chives into the egg and grated the Parmesean on top, as well.

I moved the filet to a plate to rest for a couple minutes, added the egg on top, and the beets and poblano on the side.

Start to finish, the entire endeavor took just 15 minutes!

How’s that for an impromptu brunch?

And did I mention it tasted out of this world???

It was so good, I didn’t have time to take awesome pictures, but JUST LOOK AT THIS YOLK!