Steak Benedict Recipe

Bring steaks to room temperature

Remove filets from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season

Generously season both sides of each filet with kosher salt and freshly ground black pepper.

Grill-sear the filets

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Brush filets lightly with olive oil. Sear steaks 2–3 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), reducing time for rarer or increasing for more done. During the last minute of cooking, add the unsalted butter to the pan and spoon melted butter over the steaks (baste) to develop flavor and finish cooking. Remove steaks to a cutting board and tent loosely with foil; rest 6–8 minutes.

Slice

After resting, slice each filet crosswise into 3/4-inch-thick medallions to place atop the English muffin halves.

Prepare mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until foam subsides. Add the sliced mushrooms in a single layer (cook in batches if necessary) and do not disturb for 2–3 minutes so they brown. Stir and continue to cook until mushrooms are nicely golden, about 3–4 more minutes.

Aromatics

Reduce heat to medium, push mushrooms to the side and add the minced shallot and garlic. Sauté briefly until fragrant and translucent, about 1–2 minutes, then stir into the mushrooms.

Deglaze and simmer

Add the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Add the beef or mushroom stock, soy sauce, and fresh thyme. Simmer gently until the liquid reduces to a glossy, thick ragù consistency, about 6–8 minutes.

Finish

Stir in chopped parsley, taste and adjust seasoning with salt and freshly ground black pepper. Keep warm until assembly.

Set up double boiler

Bring a small saucepan with 1–2 inches of water to a very gentle simmer. Use a heatproof bowl that fits over the saucepan without touching the water.

Whisk egg yolks

Place egg yolks in the bowl and whisk vigorously until slightly thickened. Add the lemon juice and Dijon mustard and continue whisking.

Emulsify

Place the bowl over the simmering water and whisk constantly. Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream, whisking continuously so the sauce emulsifies and thickens. If the sauce becomes too thick, whisk in hot water, 1 teaspoon at a time, to reach a smooth, pourable consistency.

Season

Remove from heat, season with salt and white pepper or a pinch of cayenne. Keep warm (off direct heat) until ready to assemble. If needed hold the sauce over warm (not hot) water and whisk occasionally to maintain texture.

Toast bases

Lightly toast the English muffin halves or brioche until golden and warm.

Build

Place one toasted muffin half on each plate. Spoon a generous tablespoon of the warm wild mushroom ragù onto each muffin half. Top with 2–3 slices (medallions) of the rested filet mignon per portion.

Sauce

Ladle 2–3 tablespoons of house hollandaise over the steak and mushrooms, enough to coat but not drown the stack.

Garnish and serve

Sprinkle with finely snipped chives, add microgreens or baby arugula if using, and serve immediately alongside roasted potatoes or a simple green salad.