Beef Tenderloin Benedict Recipe

Season and rest

Pat the tenderloin steaks dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 20 minutes while you prepare other components.

Sear steaks

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon olive oil. When oil shimmers, add steaks and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip, add 1 tablespoon butter, and baste for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust cooking time for desired doneness.

Transfer steaks to a cutting board, tent loosely with foil and let rest for 5–7 minutes before slicing. Keep warm.

Clarify butter

Melt 6 oz unsalted butter in a small saucepan over low heat until fully melted. Skim foam and pour clear butterfat into a heatproof container, leaving milky solids behind. Keep warm.

Make reduction

In a small saucepan combine 2 tablespoons white wine vinegar, 2 tablespoons dry white wine, 1 tablespoon minced shallot, and 1 tablespoon chopped fresh tarragon. Bring to a simmer and reduce over medium heat until about 1 tablespoon of liquid remains (about 4–6 minutes). Remove from heat and let cool slightly.

Emulsify

Place the reduced vinegar mixture in the bottom of a heatproof bowl. Whisk in 3 egg yolks until combined. Set the bowl over a barely simmering pot of water (double-boiler) making sure the bowl bottom doesn't touch the water. Whisk constantly until the yolks thicken slightly and feel warm to the touch (about 2–3 minutes).

Finish sauce

Remove bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while vigorously whisking to create a smooth, thick emulsion (like hollandaise). Whisk in 1 tablespoon chopped tarragon, 1 tablespoon chopped chives, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. If sauce gets too thick, whisk in up to 1 teaspoon warm water to adjust. Keep sauce warm (not hot) until serving—place over warm water or in a thermos.

Prep poaching liquid

In a wide shallow saucepan bring 2 cups water and 1 tablespoon white vinegar to a gentle simmer (not a rolling boil). Add 1/4 tsp kosher salt.

Poach eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center. Poach for 3 minutes for a soft runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs. Keep warm by briefly immersing in warm (not hot) water or placing on a warm plate.

Cook grits

Bring 4 cups water or low-sodium chicken stock to a boil in a medium saucepan. Add 3/4 tsp salt. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package instructions for exact time).

Finish grits

Stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered and warm until plating.

Home fries alternative

If you prefer home fries instead: dice 2 medium russet potatoes (about 2 cups), parboil for 5 minutes, drain and dry. Sauté in 2 tablespoons oil over medium-high heat, flattening slightly, until golden and crisp, 10–12 minutes. Season with salt and pepper and add 1 tablespoon chopped chives if desired.

Toast 2 English muffin halves until golden. Place one toasted muffin half on each plate.

Slice each rested tenderloin steak into 1/2-inch thick medallions (or leave whole, as preferred). Place steak on top of the English muffin halves (1 steak per plate).

Top each steak with two warm poached eggs (place both eggs on top if plating both on same muffin; standard is two eggs total per order).

Spoon 3–4 tablespoons of warm béarnaise sauce over the eggs and steak, letting some cascade down. Garnish with a sprinkle of chopped tarragon leaves, a pinch of snipped chives, and optional microgreens.

Serve immediately alongside a generous scoop of Parmesan grits (or a portion of home fries), passing extra béarnaise on the side.