Chicken-Fried Steak the Lone-Star State Way – Garden & Gun

For the tenderloin: Cut the beef tenderloin into 4 pieces, each weighing 4 ounces. Put the steaks in a resealable plastic bag or between 2 sheets of plastic wrap and gently pound to about ¼ inch thick using the flat side of a mallet or the bottom of a pan. Mix flour, salt, pepper, and paprika in one wide, shallow bowl or pie plate. In another, whisk egg, then add milk and whisk to blend. Dip each steak in flour mixture to coat both sides, and shake off excess. Then dip in the egg mixture and back into the flour mixture, using your fingers to gently work the flour into the surface of the steak. Pour oil into a cast-iron skillet and heat on medium-high to about 350°F. Using tongs, gently slip each steak into the oil. Depending on the size of your skillet, you can cook 2 at the same time. The meat should start to bubble around the edges. Cook for 2 to 3 minutes per side, until the crust is golden brown. Drain on paper towels, sprinkle with a pinch of salt, and hold in 225°F oven. Reserve drippings for gravy. For the gravy: Using the same skillet, heat the drippings over medium. Sprinkle flour over fat, stirring continuously for a minute or two, forming a roux. Lower the heat and slowly add milk, whisking for about 5 or 6 minutes until the gravy thickens. Season with salt and pepper. (If gravy is too thick, you can thin it by adding more milk.) For the hash browns and eggs: Heat 4 tbsp. clarified butter in a large nonstick skillet set over medium-high. Divide the hash browns into 4 portions, and form them into patties. Cook for about 5 minutes until the outside edges are beginning to brown, pressing down occasionally with a spatula. Season with salt and pepper and flip, continuing to cook for another 3 to 5 minutes, until the bottoms are browned and crispy. Remove patties to plates, fry the eggs to desired doneness in remaining clarified butter, and season to taste. To serve, top each hash brown patty with 1 warm steak. Spoon gravy over each steak, and top with egg.