Steak And Eggs Benedict


Serves 1-2

Ingredients for Steak And Eggs Benedict

5 tbsp butter
2 ea Egg Yolks (for sauce)
2 tsp Red Wine
1½ tsp Lemon Juice
1-2 dashes Tabasco Sauce
Pinch Salt
Pinch White Pepper
1 ea English Muffin
2 tsp. Olive Oil
3-4 oz. Leftover Steak
2 cups Water
1 tsp. White Vinegar
2 ea Eggs (for poaching)

Method for Steak And Eggs Benedict

• Place the butter in a ceramic container and microwave for 45 seconds until melted, allowing the butter to separate into an oil.
• Separate 2 eggs and place the yolks in a small metal bowl with the red wine, lemon juice, Tabasco, salt and pepper, and mix well. Set the bowl over a pot of simmering water and vigorously whip the mixture until it starts to get thick. Pull the bowl from the heat and set on a table.
• Slowly pour the separated butter oil into the eggs, mixing well with a wire whip. Keep in a warm place.
• Split the English muffin, then toast and place on a plate.
• Heat the oil in a sauté pan on medium-high heat. Cut the leftover steak into 1/4- to 1/2-inch slices, season with the salt and pepper then quickly sear the meat for 1-2 minutes on each side.
• Place the cooked meat on top of the two muffins. • Bring the water and vinegar to a medium boil in a small sauce pot. Crack 2 eggs, then drop into the boiling water and cook for 4-5 minutes. Remove the eggs with a slotted spoon and drain well.
• Set one egg on top of each muffin. Serve immediately.

225 East Basse Road, San Antonio, TX, 78209