Steak and Eggs Benedict
By Wolf
Images
Serves
Makes 4 servings
Ingredients
- Beef Tenderloin:
- 1 (2 to 4 pounds) boneless whole beef tenderloin, tied with butcher’s twine
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper
- Hollandaise:
- 4 egg yolks
- 3 tablespoons lemon juice
- ⅛ teaspoon cayenne pepper
- 1 cup unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- Poached Eggs:
- 4 large eggs
- 1 tablespoon vinegar
- Salt and pepper
- 4 English muffins, split and toasted
- 2 tablespoons chopped chives
Procedure
To roast tenderloin: Bring tenderloin to room temperature. Position Wolf Gourmet oven rack to lowest level. Preheat oven to 450°F in ROAST with convection. Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil. Allow the meat to rest for 10 minutes before slicing. Set meat aside. This may be done a day ahead, covered and placed in the Sub-Zero refrigerator. Slice thin for eggs benedict.
To make hollandaise: Place egg yolks, lemon juice and cayenne pepper into the Wolf Gourmet blender. Select PUREE and press Start or use MANUAL speed 1 and slowly increase to speed 4 for 1 minute. Remove filler cap. Starting with MANUAL speed 1 and slowly increasing to 4, add melted butter through emulsion cup. Blend for 2 minutes longer. Add salt and pepper and blend until combined.
To poach eggs: In deep Wolf Gourmet saucepan or Dutch oven over high heat, bring water to a rapid boil. Add vinegar to the water. Crack eggs, one at a time, into a small bowl and gently place in simmering water. Repeat with remaining eggs. Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid. Sprinkle with salt and pepper. Select shade 7 on the Wolf Gourmet toaster. Toast English muffins.
While eggs are poaching, assemble the eggs benedict by placing toasted English muffin halves on plate. Top with tenderloin slices. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on top of beef. Top each with 1 tablespoon hollandaise sauce and serve immediately sprinkled with chopped chives.
To make hollandaise: Place egg yolks, lemon juice and cayenne pepper into the Wolf Gourmet blender. Select PUREE and press Start or use MANUAL speed 1 and slowly increase to speed 4 for 1 minute. Remove filler cap. Starting with MANUAL speed 1 and slowly increasing to 4, add melted butter through emulsion cup. Blend for 2 minutes longer. Add salt and pepper and blend until combined.
To poach eggs: In deep Wolf Gourmet saucepan or Dutch oven over high heat, bring water to a rapid boil. Add vinegar to the water. Crack eggs, one at a time, into a small bowl and gently place in simmering water. Repeat with remaining eggs. Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid. Sprinkle with salt and pepper. Select shade 7 on the Wolf Gourmet toaster. Toast English muffins.
While eggs are poaching, assemble the eggs benedict by placing toasted English muffin halves on plate. Top with tenderloin slices. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on top of beef. Top each with 1 tablespoon hollandaise sauce and serve immediately sprinkled with chopped chives.
Steak and Eggs Benedict
By Wolf
Serves
Makes 4 servings
Ingredients
- Beef Tenderloin:
- 1 (2 to 4 pounds) boneless whole beef tenderloin, tied with butcher’s twine
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper
- Hollandaise:
- 4 egg yolks
- 3 tablespoons lemon juice
- ⅛ teaspoon cayenne pepper
- 1 cup unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- Poached Eggs:
- 4 large eggs
- 1 tablespoon vinegar
- Salt and pepper
- 4 English muffins, split and toasted
- 2 tablespoons chopped chives
Procedure
To roast tenderloin: Bring tenderloin to room temperature. Position Wolf Gourmet oven rack to lowest level. Preheat oven to 450°F in ROAST with convection. Cut tenderloin in half. Rub each piece with olive oil. Place the tenderloin pieces on the roasting rack inside the baking pan. Sprinkle with salt and pepper. Insert the temperature probe in thickest part of tenderloin and set to 125°F for rare. When oven chimes, tenderloin temperature has been reached, remove from oven and tent with aluminum foil. Allow the meat to rest for 10 minutes before slicing. Set meat aside. This may be done a day ahead, covered and placed in the Sub-Zero refrigerator. Slice thin for eggs benedict.
To make hollandaise: Place egg yolks, lemon juice and cayenne pepper into the Wolf Gourmet blender. Select PUREE and press Start or use MANUAL speed 1 and slowly increase to speed 4 for 1 minute. Remove filler cap. Starting with MANUAL speed 1 and slowly increasing to 4, add melted butter through emulsion cup. Blend for 2 minutes longer. Add salt and pepper and blend until combined.
To poach eggs: In deep Wolf Gourmet saucepan or Dutch oven over high heat, bring water to a rapid boil. Add vinegar to the water. Crack eggs, one at a time, into a small bowl and gently place in simmering water. Repeat with remaining eggs. Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid. Sprinkle with salt and pepper. Select shade 7 on the Wolf Gourmet toaster. Toast English muffins.
While eggs are poaching, assemble the eggs benedict by placing toasted English muffin halves on plate. Top with tenderloin slices. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on top of beef. Top each with 1 tablespoon hollandaise sauce and serve immediately sprinkled with chopped chives.
To make hollandaise: Place egg yolks, lemon juice and cayenne pepper into the Wolf Gourmet blender. Select PUREE and press Start or use MANUAL speed 1 and slowly increase to speed 4 for 1 minute. Remove filler cap. Starting with MANUAL speed 1 and slowly increasing to 4, add melted butter through emulsion cup. Blend for 2 minutes longer. Add salt and pepper and blend until combined.
To poach eggs: In deep Wolf Gourmet saucepan or Dutch oven over high heat, bring water to a rapid boil. Add vinegar to the water. Crack eggs, one at a time, into a small bowl and gently place in simmering water. Repeat with remaining eggs. Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid. Sprinkle with salt and pepper. Select shade 7 on the Wolf Gourmet toaster. Toast English muffins.
While eggs are poaching, assemble the eggs benedict by placing toasted English muffin halves on plate. Top with tenderloin slices. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on top of beef. Top each with 1 tablespoon hollandaise sauce and serve immediately sprinkled with chopped chives.