Steak and Migas Eggs Benedict

By • January 28, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Toasted English muffins topped with beef tenderloin medallions, migas, pepper jack cheese, and spicy chipotle hollandaise. Riley Wofford

Advertisement

Serves 4

Steak and Hollandaise:

  • 4 (1-inch thick) beef tenderloin fillets
  • 2 tablespoons vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 egg yolks
  • 2 tablespoons canned adobo sauce
  • 1 stick unsalted butter, melted
  • Fresh lemon juice
  1. Preheat the oven to 400°F. Place the steaks on a small rimmed baking sheet. Drizzle with the vegetable oil and season both sides with salt and pepper. Roast for 15 to 18 minutes, until a meat thermometer inserted into the center of the meat registers 125°F. Remove from the oven and transfer the meat to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
  2. Combine the egg yolks and adobo sauce in a blender and mix for about 30 seconds, until well combined. Slowly add the warm melted butter and blend until the sauce thickens. Season with lemon juice, salt, and pepper, to taste. Transfer the sauce to the top of a double boiler placed over warm water until ready to use.

Eggs Benedict:

  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • Kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • 1 tablespoon whole milk
  • 1/3 cup shredded pepper jack cheese
  • 1/4 cup fresh cilantro leaves, chopped
  • 4 English muffins, split and toasted
  1. Meanwhile, melt the butter in a medium skillet over medium-low heat. Add the onion and bell peppers, season with salt and pepper, and cook for 5 to 6 minutes, until softened. Whisk together the eggs and milk and season with salt and pepper. Add to the pan and cook for 4 to 5 minutes, folding gently with a rubber spatula, until soft curds form. Remove from the heat and stir in the cheese and cilantro.
  2. To assemble, slice each beef tenderloin fillet in half horizontally. Place one slice of beef over each half of an English muffin. Top each with a spoonful of migas and some warm hollandaise. Serve immediately.

More Great Recipes:
Beef & Veal|Eggs|Breakfast & Brunch|Steak