Beef Tenderloin Egg Scramble | Whole Green Love

14 Aug

My breakfast today was beyond delicious and I’m happy to say it was a mish-mash of leftovers and CSA produce from my fridge. I love being able to use up ingredients, so we have minimal waste at our house. My cast iron skillets have been getting a lot of use lately and I know my grandma would be pleased to see us cooking up delicious food with them. This recipe is quite versatile, so use what you have on hand!

Beef Tenderloin Egg Scramble

3 Tbsp butter

1 cup mushrooms, cut in half

1 small leek, sliced into small rings (it was a little bigger than the size of a green onion)

2 cloves of garlic, diced

2 eggs

1 Tbsp fresh milk

1 small handful of shredded cheddar cheese

½ of a beef tenderloin medallion, cooked and cut into thin strips

5 cherry tomatoes, cut in half

½ of an avocado, scored into cubes

Fresh cilantro and sea salt, for garnish

In your cast iron skillet, melt butter over medium heat. Add your mushrooms, leeks, and garlic. Cook for about 5-7 minutes or until mushrooms are tender. Beat the eggs with the milk and poor into your skillet. After about 2 minutes, add in the cheese, tenderloin, and tomatoes. Mix well and cook for about 2-3 minutes until the cheese is melted and the eggs look ready. Since your meat is already cooked, it’s good to add it near the end to just warm it up. Divide onto two plates and top with cilantro, avocado, and sea salt.

This dish is hearty and full of flavor. Some how we ended up with the leftover beef tenderloin. I know. Who has leftover tenderloin?! You can use any leftover meat for this dish; bacon or roasted turkey would be fab too. I was trying to use up produce from our CSA, so feel free to vary the veggies in your dish. I must say though, the mushrooms are my favorite, so if you have those be sure to add them.

You can play with the flavor too depending on what fresh herbs you have in your garden or on hand at home. This is the perfect season to experiment a bit! This egg scramble is good warmed up for a meal later in the week and would be one of those at-work lunches that I get excited for. Nothing beats knowing you have a good lunch in store, ha! I’m always thinking about food…seriously.

I must say, I really enjoyed this flavor combination. If you make it similar to this recipe, you’ll have to let me know what you think. Simple, yet so good! Mmm!

PAID ENDORSEMENT DISCLOSURE: In order for us to support our blogging activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this blog.