A classic American diner brunch plate, made by quickly searing thin slices of beef tenderloin in a hot pan and topping them with sunny-side-up eggs. Cooked with little oil, it is a quick option for anyone looking for a filling, low-calorie brunch.
Bring the beef tenderloin to room temperature and season it with salt and black pepper.
Heat the olive oil and crushed garlic in a hot pan. Sear each side of the beef tenderloin for 2 minutes, 4 minutes total, and add the thyme leaves.
Remove the beef tenderloin from the pan, cover it with foil, and let it rest for 5 minutes.
In the same pan, cook the eggs sunny-side up for 6 minutes and place them beside the beef tenderloin.
If you slice the beef tenderloin before letting it rest, its juices will run out and it may become dry. Do not skip the 5-minute rest. Contains eggs.
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