Recipes
Steak and Eggs Benedict with Red Wine Hollandaise
- Breakfast
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
Ingredients
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1/4 cup Cabernet Sauvignon
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1/4 cup ruby port
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2 large egg yolks
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1 1/2 sticks unsalted butter, melted
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1 tablespoon fresh lemon juice
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Kosher salt
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Freshly ground black pepper
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3 (1-inch-thick) beef tenderloin steaks (6 ounces each)
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Olive oil, for brushing
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1 dozen large eggs
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6 English muffins, split and toasted
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