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