Springfield Benedict Recipe

Season filets

Pat the steaks dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Charbroil / Sear

Heat a cast-iron skillet or grill to high (or preheat broiler). Add olive oil and heat until shimmering. Place filets and sear 2–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). During the last 30 seconds, add the unsalted butter and baste the steaks. Remove to a cutting board and let rest 5 minutes, then slice thinly across the grain into 1/4-inch slices.

While steaks rest, split English muffins and toast them until golden. Spread the 1 tablespoon of butter on the toasted halves and set on serving plates (two muffins per plate for two servings).

Prepare poaching liquid

Bring a 2-quart saucepan of water to a gentle simmer with the 1 teaspoon salt and 1 tablespoon white vinegar. The surface should show small bubbles but not a rolling boil.

Poach eggs

Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon, then slide the egg into the center. Poach 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer. Use a slotted spoon to lift the egg and drain on paper towel. Repeat with remaining eggs. Keep poached eggs warm in a bowl lined with a clean kitchen towel over gentle warm water if needed.

Set up double boiler

Bring a small saucepan with an inch of water to a gentle simmer. Place a heatproof bowl over the pan (making sure the bottom of the bowl doesn't touch the water).

Whisk yolks

In the bowl, whisk together the 3 egg yolks and 1 tablespoon lemon juice until slightly thickened and pale.

Cook and emulsify

Continuing to whisk constantly, gently heat the yolks over the simmering water until they thicken slightly (do not let them scramble). Gradually add the cold cubed butter a few pieces at a time, whisking to emulsify before adding more. If the sauce becomes too thick, whisk in up to 1 teaspoon warm water to reach a smooth, pourable consistency. Season with 1/4 teaspoon salt and a dash of cayenne; taste and adjust lemon or salt as needed. Keep hollandaise warm over very low heat (off the direct steam) or in a thermos until serving.

Place two toasted English muffin halves on each plate. Arrange sliced filet mignon over each muffin (about half the sliced steak per muffin). Top each with two slices stacked so each muffin supports one poached egg (for the recipe scale: place 2–3 slices under each egg).

Carefully place one warm poached egg on top of each mound of steak (two eggs per plate). Spoon 2–3 tablespoons of warm hollandaise over each egg so it coats the top and drips slightly onto the steak and muffin.

Sprinkle chopped chives and a pinch of freshly ground black pepper over each serving. Serve immediately.