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Steak-n-Eggs Benedict |
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Servings: Serves 4
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4 |
tenderloin steaks, 1/2-inch
thick |
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4 |
English muffins, toasted and
buttered |
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4 |
eggs |
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1 |
Tbsp. vinegar |
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Hollandaise Sauce*: |
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3 |
large egg yolks |
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1-1/2 |
Tbsp. cold water |
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1/2 |
cup butter, melted |
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2-3 |
tsp. lemon juice |
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salt and pepper, to taste |
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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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