Steak-n-Eggs Benedict Special Entertaining

Ingredients

• 4 tenderloin steaks, 1/2-inch thick
• 4 English muffins, toasted and buttered
• 4 eggs
• 1 Tbsp. vinegar

Hollandaise Sauce*

• 3 large egg yolks
• 1-1/2 Tbsp. cold water
• 1/2 cup butter, melted
• 2-3 tsp. lemon juice
• salt and pepper, to taste
• Tabasco, to taste

Instructions

In nonstick skillet, over medium-high heat, pan-fry steaks until internal temperature reads 140°F for medium-rare, or to desired doneness. Remove from heat, keep warm.

To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper.

Meanwhile in large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar.

Gently crack eggs into four small cups and slide into simmering water. Adjust heat to keep water just below a simmer. Cook until the whites of the eggs are set, but centers are still soft.

Remove eggs with slotted spoon.

To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately.

Suggestions

*There are packaged sauce mixes available at most grocery stores which can be substituted.