Steak & Asparagus Benedict
A rich and creamy hollandaise sauce over a poached egg, steak and asparagus.
Ingredients
- 4 Eggs
- 2 Strip Steaks
- 2 Scallions chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
For the Asparagus
- 1 lb Asparagus ends trimmed
- 4 tbsp Butter
- 1 tsp Salt
- 1 tsp Pepper
- 3 Garlic Cloves minced
For the Hollandaise
- 5 Egg Yolks
- 1 tbsp Lemon Juice
- 4 tbsp Butter melted
- ¾ cup Heavy Cream
- ½ tsp Cayenne Pepper
- 1 tsp Salt
Instructions
- Prepare all of the ingredients. Preheat oven to 375 deg. Preheat grill to High.
- On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.
- Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
- Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).
- Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
- In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minutes then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
- In a shallow bowl, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with scallions.
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