She Strengthens

Steakhouse-Style Eggs Benedict: A Hearty Twist on a Classic

The Ultimate Brunch Showstopper

Imagine a rich, buttery sauce, a perfectly poached egg, and a tender, juicy steak, all piled high on a toasted English muffin. This indulgent twist on classic Eggs Benedict is sure to impress even the most discerning palates.

The Béarnaise Sauce: A Game-Changer

In this recipe, we’re swapping out traditional hollandaise for a tangy, flavorful béarnaise sauce. And the best part? It’s surprisingly easy to make. Simply combine white wine, vinegar, shallots, and tarragon in a blender, then slowly drizzle in melted butter. The result is a creamy, aromatic sauce that’s sure to elevate your brunch game.

Seared Steak: The Perfect Protein

For the steak, we’re using a thick, juicy New York strip, seasoned with kosher salt, black pepper, and a hint of olive oil. Sear the steak in a hot skillet until it reaches your desired level of doneness, then let it rest while you poach the eggs.

Poaching Eggs: A Delicate Art

Poaching eggs can be intimidating, but with a few simple tricks, you’ll be a pro in no time. Simply bring a pot of water to a simmer, add a splash of vinegar, and gently slide in your eggs. Cook for three minutes, then lift the eggs out with a slotted spoon and place them in a bowl of warm water to keep warm.

Assembling the Dish

To assemble the Benedict, simply toast and butter the English muffins, slice the steak, and top with a poached egg and a generous helping of béarnaise sauce. The result is a decadent, satisfying dish that’s sure to please even the heartiest of appetites.

Ingredients:

• 1/3 cup dry white wine
• 1/3 cup white wine vinegar
• 1/3 cup finely chopped shallot
• 5 fresh tarragon sprigs, leaves removed and finely chopped
• 6 whole black peppercorns, crushed
• 3 large egg yolks
• 8 tablespoons unsalted butter (1 stick), melted
• 2 teaspoons finely chopped fresh chervil (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1-1/4- to 1-1/2-inch-thick) New York strip steak (about 8 ounces)
• 2 English muffins
• Unsalted butter
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Make the Béarnaise Sauce: Combine wine, vinegar, shallot, tarragon stems, and crushed peppercorns in a blender. Blend until smooth, then slowly drizzle in melted butter.
2. Sear the Steak: Heat a skillet over high heat. Season steak with kosher salt, black pepper, and olive oil. Sear until desired level of doneness, then let rest.
3. Poach the Eggs: Bring a pot of water to a simmer. Add vinegar and gently slide in eggs. Cook for three minutes, then lift out with a slotted spoon.
4. Assemble the Dish: Toast and butter English muffins. Slice steak and divide among muffin halves. Top with a poached egg and a generous helping of béarnaise sauce. Serve immediately.