Steak Eggs Benedict Recipe
prime petite filet, poached eggs, hollandaise Peninsula Grill steak sauce
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Ingredients
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Steak
Poached Eggs
Hollandaise
Toast & Assembly
Method
Steak
- 1
Bring steaks to room temperature
Remove the petite filets from the refrigerator 30–40 minutes before cooking. Pat dry with paper towels; season both sides evenly with kosher salt and freshly ground black pepper.
- 2
Sear the filets
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl. Place filets in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 2 tablespoons butter, crushed garlic and herb sprigs. Baste steaks with the melted butter for an additional 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time a minute or two more for desired doneness.
- 3
Rest and finish with sauce
Transfer steaks to a cutting board, tent loosely with foil and rest 5–7 minutes. While resting, spoon pan juices from the skillet and whisk in 1/4 cup Peninsula Grill steak sauce (or pan jus) over medium-low heat to warm and slightly reduce for 1–2 minutes. Slice each filet in half crosswise if desired; keep warm.
Poached Eggs
- 4
Prepare poaching liquid
Fill a wide shallow saucepan with about 8 cups of water and bring to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar and 1/4 teaspoon salt. Create a gentle whirlpool with a spoon if poaching one egg at a time.
- 5
Poach eggs
Crack each egg into a small ramekin. Slip an egg gently into the simmering water and cook 3–3½ minutes for a set white and runny yolk (longer for firmer yolks). Use a slotted spoon to lift the egg, drain briefly on paper towels, and keep warm on a plate placed in a low oven (about 200°F / 95°C) or cover lightly.
Hollandaise
- 6
Set up double boiler
Fill a saucepan with about an inch of simmering water. Use a heatproof bowl (stainless steel or glass) that fits snugly on top without touching the water. Ensure the bowl is dry inside.
- 7
Whisk yolks
Whisk 3 egg yolks with 1 teaspoon cold water and 1 tablespoon fresh lemon juice in the bowl until slightly thickened.
- 8
Cook and emulsify
Place the bowl over the simmering water and whisk constantly, keeping the mixture warm (not hot) until it reaches a light ribbon consistency. Slowly drizzle in the hot melted butter in a thin, steady stream while whisking to emulsify. If sauce becomes too thick, add a few drops of warm water to loosen to desired consistency.
- 9
Season hollandaise
Remove from heat, season with 1/4 teaspoon kosher salt and 1/8 teaspoon cayenne pepper (adjust to taste). Keep warm over the still-warm double boiler (off direct heat) until ready to serve.
Toast & Assembly
- 10
Toast English muffins
Split and toast English muffins. Butter lightly with 1 tablespoon softened butter.
- 11
- 12
