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Steak And Eggs Recipe

Inspired by The Reef

Time1h

Serves2

new york sirloin, bearnaise, eggs benedict, hollandaise mixed baby field greens

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Ingredients

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Steak

2 pieces New York sirloin steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Eggs Benedict

4 large Eggs

2 pieces English muffins

4 slices Canadian bacon

Hollandaise Sauce

3 large Egg yolks

1 tbs ReaLemon lemon juice

1 cup Butter

1 to taste Celtic sea salt

1 tsp Cayenne pepper

Bearnaise Sauce

1 cup Butter

2 tbs Shallots

1 tbs White wine vinegar

1 tbs Fresh tarragon

3 large Egg yolks

Mixed Greens

4 cups Mixed baby field greens

2 tbs olive oil

1 tbs Aged balsamic vinegar

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking the Steak

Prepare the Steak

Preheat a grill or skillet over medium-high heat. Rub the New York sirloin steaks with olive oil, salt, and black pepper.

Grill the Steak

Cook the steaks for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from heat and let rest.

Making the Hollandaise Sauce

Whisk Egg Yolks

In a heatproof bowl, whisk the egg yolks with lemon juice until thick and pale. Set over a pot of simmering water, whisking continuously.

Add Butter and Season

Gradually add the melted butter while whisking until the sauce is thick and creamy. Season with salt and cayenne pepper.

Making the Bearnaise Sauce

Prepare the Reduction

In a small saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half. Let cool.

Whisk Bearnaise Sauce

In a bowl, whisk the egg yolks and add the reduction. Set over simmering water, whisking continuously. Slowly add melted butter until thick.

Assembling the Eggs Benedict

Prepare English Muffins

Toast the English muffins and top each half with a slice of Canadian bacon.

Poach Eggs

Poach the eggs in simmering water for 3-4 minutes until whites are set. Place one egg on top of each muffin half.

Serve

Drizzle with hollandaise sauce and serve with bearnaise sauce on the side.

Preparing Mixed Greens

Prepare Salad

Toss the mixed baby field greens with olive oil, balsamic vinegar, salt, and black pepper before serving on the side.