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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
Steak and Eggs Benedict with Red Wine Hollandaise
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.
Nutrition Information
195
Calories
13g
Carbohydrates
22g
Protein
271mg
Potassium
5g
Fiber
8g
Sugar
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