Filet Mignon Benedict Recipe
Poached eggs, char grilled filet mignon, hollandaise sauce
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Ingredients
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Filet Mignon
Poached Eggs
Hollandaise Sauce
Assembly
Method
Prepare Filet Mignon
Poach the Eggs
- 3
Boil Water
Fill a pot with water and bring it to a gentle simmer. Add white vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.
Make Hollandaise Sauce
- 5
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until fully melted, then set aside.
- 6
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until thick and pale.
- 7
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Season with salt and cayenne pepper.
