Steak and Eggs Benedict

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"The perfect brunch does exist ? Steak & eggs Benedict using @seafoodguysorlando filets. I always like to use meat as my vessel over bread ? Life hack- spice up your hollandaise sauce and keep the yellow color by using habanero based hot sauce."
-- @sooziethefoodie

A Note from Feedfeed

This Steak and Eggs Benedict is a meat lovers version of this classic breakfast staple. A seared filet gets topped with a perfectly poached egg, habanero hollandaise and a sprinkle of green onions for a delectable brunch bite you can enjoy at home! 

For more recipes, check out our Brunch at Home feed for tons of recipes you can make ahead – like overnight French toast and coffee cake – as well as show stopping baked eggs or chicken and waffles! 

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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 1

Recipe Card

ingredients

For the Steak:

  • 6 ounce filet
  • sprinkle of flaky salt
  • 1 tablespoon salted butter
  • fresh garlic, optional
  • thyme, optional
  • rosemary, optional
  • 1 poached egg

ingredients

For the Hollandaise Sauce:

  • 10 tablespoons butter
  • 3 egg yolks
  • 1/2 lemon
  • Habanero hot sauce
  • handful of chopped green onions

Method

Steak:

  • Step 1

    Let steak set to room temp and pat dry. Salt the steak to taste on each side. Add steak to dry cast iron pan on high for 1.5 minutes, then flip and add butter. (optional: add 4 cloves of fresh garlic, one sprig rosemary and one sprig thyme to butter). Baste steak and cook 1.5 minutes each side. Remove from pan and let rest.

Hollandaise:

  • Step 1

    Melt and clarify the butter (remove the milk solids/fat).

  • Step 2

    Separate 3 egg yolks and add to blender. Blend egg yolks for about 30 seconds. Slowly add clarified butter into egg yolks blending on high speed. Add juice from half a lemon to egg mixture. Add one tablespoon of desired hot sauce (I like to use habanero to keep the yellow color).

  • Step 3

    Assemble your Benedict by placing the poached egg on top of the filet, then drizzle on Hollandaise and garnish with chopped green onions. Serve immediately.