Steak-n-Eggs Benedict

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Steak-n-Eggs Benedict

Yield: 4 servings


  • 4 tenderloin steaks, 1/2 inch thick
  • 4 English muffins, toasted and buttered
  • 4 eggs
  • 1 tablespoon vinegar
  • Hollandaise Sauce (recipe included)
  • 3 large egg yolks
  • 1-1/2 tablespoons cold water
  • 1/2 cup butter, melted
  • 2-3 teaspoons lemon juice
  • salt and pepper to taste
  • Tabasco to taste


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.

To make Hollandaise Sauce: Whisk egg 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.

Meanwhile, in a large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar.

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 the centers are still soft. Remove eggs with slotted spoon.

To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately.

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