steak ben ead

Zing Zang Gluten Free Filet Mignon Benedict


steak ben ead

Zing Zang Gluten Free Filet Mignon Benedict – Do you want to impress your friends with a gourmet, quick breakfast? Zing Zang is not just for the Bloody Mary; it’s a great ingredient in lots of dishes and full of flavor! This is a low-carb zesty way to start the day!

Ingredients (for four people) Zing Zang Gluten Free Filet Mignon Benedict

1 stick butter

4 tri tip or filet mignon steaks (about 4 oz each)

salt and pepper

1 package of fresh spinach (5 oz)

4 eggs
1 TB white vinegar

5 egg yolks
2 shots of Zing Zang®  Bloody Mary mix

1 tsp each sweet paprika, chili powder, Carrot Hot Sauce


In a large frying pan, melt the butter over medium heat. Put the butter in a pourable container. Set aside.

Season the steaks with salt and pepper generously. Place the steaks in the same frying pan over medium-high heat. Sear about 7 minutes per side, or until medium-rare. Remove to a plate and keep warm.

Boil water in a 2 quart saucepan seasoned generously with salt. Add spinach and blanch for 2 minutes. Remove with a slotted spoon to a bowl. Keep warm.

Wipe out frying pan and put two inches of water in it, along with vinegar. Bring to a simmer.

In the meantime, add yolks to blender, along with Zing Zang. Turn on and slowly stream in melted butter. Add paprika, chili powder and carrot hot sauce. Blend to combine.

In simmering frying pan, swirl water and add one egg at a time (put egg in ramekin first to make it easier). Using a slotted spoon, keep white together and slide under the egg to make sure it doesn’t stick. After two minutes (or white is set) remove to a plate covered with a paper towel.

Squeeze spinach to remove some water.

Place spinach on the bottom of four plates, add a steak to each plate, then an egg on top. Top with some of the Zing Zang sauce. Serve immediately.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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