Steakhouse Eggs Benedict is the best way to have your steak and eggs!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Breakfast, brunch
Keyword: eggs benedict
1 1/2cupsfrozen shredded hash brownsthawed
2 4-ouncebeef tenderloin steaksroom temperature
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