Steakhouse Eggs Benedict
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Steakhouse Eggs Benedict is the best way to have your steak and eggs!

Course: Breakfast, brunch
Cuisine: American
Keyword: eggs benedict
Servings: 2 servings
Calories: 760 kcal
Author: Kellie
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.)
  3. 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.
  4. 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).
  5. Warm the béarnaise in a small saucepan if you made it in advance.
  6. 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
Nutrition Facts
Steakhouse Eggs Benedict
Amount Per Serving (1 g)
Calories 760 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 13g81%
Cholesterol 71mg24%
Sodium 968mg42%
Potassium 749mg21%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 0g0%
Protein 25g50%
Vitamin C 13mg16%
Calcium 34mg3%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.