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Steak-n-Eggs Benedict
A delicious variation on a brunch tradition. |
Servings: Serves 4
| 4 |
tenderloin steaks, 1/2-inch thick |
| 4 |
English muffins, toasted and buttered |
| 4 |
eggs |
| 1 |
Tbsp. vinegar |
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Hollandaise Sauce*: |
| 3 |
large egg yolks |
| 1-1/2 |
Tbsp. cold water |
| 1/2 |
cup butter, melted |
| 2-3 |
tsp. lemon juice |
| -- |
salt and pepper, to taste |
| -- |
Tabasco, to taste |
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In nonstick skillet, over medium-high heat, pan-fry steaks until internal temperature reads 140°F for medium-rare, or to desired doneness. Remove from heat, keep warm. |
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To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. |
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Meanwhile in large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar. |
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Gently crack eggs into four small cups and slide into simmering water. Adjust heat to keep water just below a simmer. Cook until the whites of the eggs are set, but centers are still soft. |
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Remove eggs with slotted spoon. |
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To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately. |
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| *There are packaged sauce mixes available at most grocery stores which can be substituted. |
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| Need help with this recipe? Go to:
Pan Frying |
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