Steak & Asparagus Benedict

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Ingredients

• 4 Eggs
• 2 Strip Steaks
• 2 Scallions chopped
• 1 tsp Salt1 tsp Pepper
• 1 tsp Garlic Powder
  • For the Asparagus
• 1 lb Asparagus ends trimmed
• 4 tbsp Butter
• 1 tsp Salt
• 1 tsp Pepper
• 3 Garlic Cloves minced
  • For the Hollandaise
• 5 Egg Yolks
• 1 tbsp Lemon Juice
• 4 tbsp Butter, melted
• ¾ cup Heavy Cream
• ½ tsp Cayenne Pepper
• 1 tsp Salt

• Baking Sheet
• Grill or Grill Pan
• Small Sauce Pan
• Large Sauce Pan
• Glass or Metal Bowl
• Whisk
• Shallow Bowls

Prepare all of the ingredients as listed in the ingredients list. Preheat oven to 375 deg. Preheat grill to High.

On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.

Start water boiling in a small saucepan. Start water boiling in a large saucepan.

Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).

Break each egg into a small ramekin. Once the water in the small saucepan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.

In a bowl that is large enough to sit on top of your large saucepan as a "double boiler", add egg yolks, salt, and cayenne. Whisk together and then place the bowl on top of boiling water. While whisking continuously, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minute then slowly add heavy cream. The sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.

In a shallow bowl, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with scallions.