Steak and Eggs Benedict with Spicy Hollandaise

By jenlin

Ingredients

• 3 large egg yolks
• Juice of 1/2 lemon, plus more if needed
• 2 sticks (1 cup) salted butter, melted and hot
• 1 teaspoon adobo sauce, plus more if needed
• Kosher salt
• Two 12-ounce tenderloin steaks, about 2 inches thick
• Kosher salt and freshly ground black pepper
• Butter, for the skillet
• 4 large eggs
• Garlic Butter English Muffins, recipe follows
• Cayenne pepper, for serving
• 4 tablespoons (1/2 stick) salted butter
• 1 clove garlic, finely grated
• 2 English muffins, halved
• 2 tablespoons finely grated Parmesan

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice. Set aside and keep warm.

For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat them dry and season with salt and pepper. When the skillet is hot, add the steaks and cook until they are done to your liking. Remove them to a plate, cover with a second plate and keep warm.

Wipe out the skillet, rub with a little butter and crack in the eggs, keeping them separate. Cook until they are done to your liking: sunny-side up or over easy. Season with salt and pepper.

To build: place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak, then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.