Steak Benedict Marchand Du Vin Recipe

Cook grits

Bring 4 cups water and 1 cup milk to a gentle boil in a medium saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (stone-ground may take longer). If too thick, add a splash of milk. Stir in 2 tbs butter, 1 tsp salt, 1/2 tsp black pepper and 1/2 cup grated cheddar (optional). Keep warm on lowest heat, stirring occasionally.

Roast or pan-fry potatoes

Preheat oven to 425°F (220°C) if roasting. Toss 1 lb diced potatoes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. For oven: spread in a single layer on a baking sheet and roast 25–30 minutes, turning halfway, until golden and crisp. For stovetop: heat a large skillet over medium-high heat, add 1 tbs oil, then the potatoes; cook, turning occasionally, 15–20 minutes until browned and tender. Finish with 1 tbs chopped parsley and keep warm.

Season and sear medallions

Bring 4 filet mignon medallions to room temperature for 20–30 minutes. Pat dry and season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large skillet (preferably cast iron) over high heat. Add 1 tbs neutral oil and 2 tbs unsalted butter. When butter is foaming and oil shimmering, sear medallions 2–3 minutes per side for medium-rare (adjust time for thickness), spooning butter over the tops. Transfer steaks to a plate and tent with foil to rest for 5–8 minutes. Reserve pan juices for the sauce.

Toast English muffins

While steaks rest, split and toast 4 English muffins until golden. Butter lightly if desired.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp lemon juice (optional) to help coagulate whites. Crack each of 4 large eggs into small bowls. Create a gentle whirlpool and slip eggs in one at a time, poaching 3–4 minutes for runny yolks (longer for firmer). Remove with a slotted spoon, drain on paper towels and keep warm in a shallow pan of hot water off the heat.

Assemble

Place a toasted English muffin half on each plate. Top each with a steak medallion, then a poached egg. Spoon Marchand Du Vin sauce over the egg and steak. Garnish with chopped chives/parsley and microgreens if using. Serve alongside grits and breakfast potatoes.

Make the sauce

After removing steaks from the skillet, keep the pan over medium heat and add 1 tsp olive oil if pan is dry. Add 2 tbs minced shallots and cook 1–2 minutes until translucent; add 1 tsp minced garlic and cook 30 seconds. Pour in 1 cup dry red wine to deglaze, scraping up browned bits; simmer until reduced by about half (6–8 minutes). Add 1 cup beef stock and 2 sprigs thyme; simmer until sauce thickens and reduces by about half again (6–10 minutes). Remove thyme sprigs and whisk in 1 tsp Dijon mustard. Off heat, swirl in 2 tbs cold cubed butter a few pieces at a time to emulsify and give the sauce shine. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting. Keep warm and spoon over steaks when assembling.

Sprinkle chopped chives or parsley over the plated dishes and add microgreens or baby arugula for freshness. Serve immediately so eggs remain runny and steak is warm.