Steakhouse Eggs Benedict
A hearty twist on eggs benedict, complete with buttery beef tenderloin and crispy hash browns. A perfect combination to serve for brunch or to enjoy on a lazy Sunday morning. Impressive to serve guests or to enjoy in your pj’s and slippers.
I love Béarnaise sauce and will look for a chance to put it on anything. I’ve even dabbled in the homemade Béarnaise sauce challenge trying to top the restaurant versions I’ve had in the past. But when it comes down to it I always default to the packaged variety where you just whisk in some butter and milk…and call it a day. It’s just too easy…and delicious…and not challenging in the least. I prefer McCormick’s Bearnaise Sauce Blend but you can use whatever you want for this recipe. You can even use a homemade version if you are adventurous….but have a backup mix on hand. You know, just in case.
You can pull this Steakhouse Eggs Benedict recipe together pretty quickly if you’re a great multi-tasker. I’m a multi-time waster. I would never survive working in a restaurant kitchen but I was still able to pull this recipe off and enjoy it while everything was still hot. (I even squeezed in a few pictures!)
Perfect for Mother’s Day, or any Spring brunch event,….throw mom off by serving her something extra hearty and skip those scones with strawberries. She will LOVE it! Trust me.
Get the Recipe: Steakhouse Eggs Benedict
- 1 tablespoon olive oil
- 1 1/2 cups frozen shredded hash browns, thawed
- 2 4- ounce beef tenderloin steaks, room temperature
- 1 cup béarnaise sauce
- kosher salt and fresh ground pepper
- Preheat oven to 375 degrees.
- In a medium skillet, heat the olive oil and add 3/4 cup of hash browns to the pan. Spread the hash browns into a 4-5 inch round and allow to brown, approximately 7-8 minutes. Turn the hash brown over and brown on the other side. Transfer to a plate and repeat with remaining hash browns. (I was able to fit both in one pan to save time.)
- Heat a large oven-proof skillet over med-high heat. Season the steaks with salt and pepper and add to the heated pan. Sear the steaks until a crust forms, approximately 3-4 minutes and then turn over. Immediately transfer the skillet to the oven and roast until desired degree of doneness, approximately 15 minutes for medium-rare. Transfer the steaks to a plate and cover with foil. Allow to rest for approximately 5-10 minutes.
- In a small sauté pan coated with cooking spray, cook two eggs until set (I cover briefly with a lid for an over-light egg).
- Warm the béarnaise in a small saucepan if you made it in advance.
- To serve, place each hash brown round on a small plate, top with the tenderloin, egg and then spoon 1/2 cup béarnaise over each egg. Serve immediately