Beef tenderloin meets brunch royalty in this elevated take on Eggs Benedict. Perfectly seared medallions of Nolan Ryan Beef Tenderloin replace Canadian bacon, topped with poached eggs and a rich, velvety hollandaise on toasted English muffins. This is Mother's Day brunch material - elegant, indulgent, and absolutely worth getting out of bed for.
Ingredients
For the Steak:
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1 lb Nolan Ryan Beef Tenderloin, cut into 8 medallions (about 1.5 inches thick)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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2 tablespoons butter
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2 sprigs fresh thyme
For the Hollandaise Sauce:
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3 egg yolks
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1 tablespoon fresh lemon juice
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1/2 cup (1 stick) unsalted butter, melted and hot
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Pinch of cayenne pepper
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Salt to taste
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1 tablespoon warm water (to thin if needed)
For the Poached Eggs:
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8 large eggs
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1 tablespoon white vinegar
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Water for poaching
For Assembly:
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4 English muffins, split and toasted
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2 tablespoons butter (for toasting muffins)
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Fresh chives, chopped (for garnish)
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Paprika (for garnish)
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Fresh cracked black pepper
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Optional: fresh spinach or arugula
Instructions
Prep the Beef:
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Cut and season: Cut tenderloin steaks into 8 medallions, about 1.5 inches thick. Pat completely dry with paper towels. Season all sides generously with salt, pepper, and garlic powder. Let sit at room temperature for 15 minutes.
Make the Hollandaise :
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Set up double boiler: Bring a small pot of water to a gentle simmer. Place a heatproof bowl over the pot, making sure the bottom doesn't touch the water.
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Whisk egg yolks: Add egg yolks and lemon juice to the bowl. Whisk constantly for 2-3 minutes until mixture is thick and pale, and has doubled in volume.
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Add butter slowly: Remove bowl from heat. While whisking constantly, slowly drizzle in the hot melted butter - go very slowly at first (a few drops at a time), then in a thin stream as the sauce emulsifies. This should take 2-3 minutes.
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Season: Once all butter is incorporated, whisk in cayenne and salt to taste. If sauce is too thick, whisk in warm water 1 teaspoon at a time. Keep warm (not hot) until ready to serve. If it gets too cool, place bowl back over warm (not simmering) water and whisk gently.
Cook the Steak:
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Sear medallions: Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add tenderloin medallions and sear without moving for 3-4 minutes until a golden crust forms.
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Flip and finish: Flip medallions, add butter and thyme to the pan. Cook another 3-4 minutes for medium-rare (internal temp 130-135°F), basting with the butter. Remove to a plate and tent with foil to rest.
Poach the Eggs:
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Prep water: Fill a large, wide pot with 3-4 inches of water. Add vinegar and bring to a gentle simmer (not a rolling boil - just small bubbles).
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Crack eggs: Crack each egg into a small cup or ramekin first (this makes it easier to slide into the water).
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Poach: Create a gentle whirlpool in the water with a spoon. Gently slide egg into the center of the whirlpool. Repeat with 3-4 eggs at a time (don't overcrowd). Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
Toast the Muffins:
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Toast and butter: While eggs poach, split English muffins and toast until golden. Butter generously while hot.
Assemble:
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Build each Benedict: Place two toasted English muffin halves on each plate. Top each half with one tenderloin medallion. Place a poached egg on top of each medallion. Spoon generous hollandaise over the eggs, letting it drip down the sides.
•2.Garnish: Sprinkle with chopped fresh chives, a pinch of paprika, and fresh cracked black pepper. Serve immediately.
