Steak and Eggs Benedict with Red Wine Hollandaise

Name: Steak and Eggs Benedict with Red Wine Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Cabernet Sauvignon; 1/4 cup ruby port; 2 large egg yolks; 1 1/2 sticks unsalted butter, melted; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; Three 1-inch-thick beef tenderloin steaks (6 ounces each); Olive oil, for brushing; 1 dozen large eggs; 6 English muffins, split and toasted

Servings: persons

1
In a small saucepan, combine the Cabernet and port and bring to a boil.
2
Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes.
3
Let cool slightly.
4
Set a medium metal bowl over a pot of simmering water.
5
Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes.
6
Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes.
7
Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper.
8
Keep the hollandaise sauce warm over very low heat, stirring occasionally.
9
Heat a grill pan.
10
Brush the steaks lightly with olive oil and season with salt and pepper.
11
Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes.
12
Let the steaks rest for 10 minutes.
13
Meanwhile, bring 2 large, deep skillets of water to a simmer.
14
Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes.
15
Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
16
Arrange 2 English muffin halves on each plate.
17
Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper.
18
Top with the poached eggs.
19
Spoon the hollandaise on top and serve right away.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup Cabernet Sauvignon, 1/4 cup ruby port, 2 large egg yolks, 1 1/2 sticks unsalted butter, melted, and more.

Yes, Steak and Eggs Benedict with Red Wine Hollandaise falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!