"150g of room temperature butter"
"1/2 teaspoon of fresh thyme, chopped"
"1/2 teaspoon of fresh oregano, chopped"
"1 tablespoon of chopped parsley"
"1/2 tablespoon of olive oil"
"4 steaks of filet mignon, 1.5cm thick (120g each)"
"Salt and black pepper to taste"
"4 eggs"
"4 slices of French baguette, 2cm thick"
"Zest from 1 lemon and sprigs of thyme for garnish"
"150g of room temperature butter"
"1/2 teaspoon of fresh thyme, chopped"
"1/2 teaspoon of fresh oregano, chopped"
"1 tablespoon of chopped parsley"
"1/2 tablespoon of olive oil"
"4 steaks of filet mignon, 1.5cm thick (120g each)"
"Salt and black pepper to taste"
"4 eggs"
"4 slices of French baguette, 2cm thick"
"Zest from 1 lemon and sprigs of thyme for garnish"
"In a bowl, mix together 100g of butter with the herbs and place on a piece of plastic wrap."
"Roll into a cylinder, squeeze tight and seal the ends."
"Refrigerate until firm."
"In a non-stick skillet, melt 2 tablespoons of butter and olive oil."
"Cook two steaks at a time for about 5 minutes
Flip without piercing with a fork and let cook lightly on the other side."
"Season with salt and black pepper to taste and reserve in a warm place."
"In another non-stick skillet, melt the remaining butter."
"Fry the eggs one at a time until desired doneness and season with salt."
"Serve each steak over toasted baguette slices with 1 tablespoon of herb butter and alongside a fried egg
Garnish with lemon zest and sprigs of thyme."
