Pat the beef tenderloin steaks dry and generously season all sides with Prime Time.
Combine the melted Irish butter, garlic, Ragin’ Texas Cajun, parsley, lemon juice, Dijon mustard and Worcestershire sauce. Set aside.
Heat a very large cast-iron skillet over medium-high heat. Add half of the olive oil and sear the tenderloin steaks for approximately 2–4 minutes per side, depending on their thickness and your preferred doneness. Remove the steaks and let them rest for at least 10 minutes.
Pro Tip: Once the steaks hit the hot cast iron, leave them alone. Don’t press, poke or move them around. Let them develop a deep crust, flip them once, then leave them untouched until they’re ready to rest.
Add the remaining olive oil and baby potatoes directly to the same cast-iron skillet. Season with Holy Grail, cover and cook for 15–20 minutes, turning occasionally.
Remove the cover and continue cooking the potatoes for another 5–10 minutes, until tender inside with deeply browned, crispy edges.
Arrange the potatoes around the outside of the skillet, leaving space in the center. Crack the five eggs into the center and lightly season them with OG + SP. Cook until the whites are set and the yolks reach your desired doneness. Cover the skillet for the final few minutes if needed.
Slice the rested tenderloin steaks and arrange them over the eggs and potatoes.
Pour the Ragin’ Texas Cowboy Butter over the entire skillet and let everything sizzle together for approximately 1 minute.
Garnish with fresh rosemary sprigs and serve immediately.
