Bo Bit Tet — Vietnamese Steak & Egg Skillet
Seared beef tenderloin with fried eggs, Vietnamese sausage, and pâté—a showstopping weeknight dinner that tastes like a Saigon restaurant. High-heat, one skillet, under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 510
- Protein
- 42g
Ingredients
- 10 oz beef tenderloin (filet mignon or NY strip), cut into 2 steaks
- 4 oz Vietnamese sausage (cà cuốc or similar)
- 2 oz pâté (canned or fresh, sliced or spreadable)
- 2 whole eggs
- 2 tbsp soy sauce
- 2 tbsp butter
Instructions
- 1
Pat steaks dry. Season generously with salt and pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steaks 90 seconds per side without moving—they should be golden brown and center stays rare.
- 4
Remove steaks to a plate. Slice sausage into coins, add to the pan, and cook until edges brown, 3 minutes.
- 5
Push sausage to the side. Add butter and eggs to empty space. Fry until whites set but yolks still jiggle, 3 minutes.
- 6
Arrange steaks on a plate. Top with a small dollop of pâté, then eggs and sausage alongside. Drizzle with soy sauce.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- tongs
- spatula
- cutting board
- knife
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