I made a beef tenderloin over the weekend. I always buy extra so we can have leftovers but, we always eat more than we should so the leftovers were minimal. Luckily, I did have enough to make my favorite version of Eggs Benedict for dinner the next night for my husband and myself. I didn’t have enough for the kids too so they got a gross box of macaroni and cheese for dinner… not even the good boxed kind; they were in heaven.
This dish is basically a lot of layering. Prepare all the components and pile them on top of a toasted English Muffin. Like I said, I had leftover beef tenderloin and I had leftover béarnaise sauce too. So, most of the work was already done for me.
Sidebar: The first time I ever had bearnaise sauce was at my Aunt Clare’s for Christmas dinner. It has always been my favorite bearnaise sauce ever. I could eat it like soup. I prefer it to any I have ever had at a fancy restaurant. It might be one of those things where your favorite is what you are used to but when I was putting the cookbook together I asked her to give me the recipe. I can’t wait to share it with you below.
Elevated Eggs Benedict
2 English Muffins
4 slices Beef Tenderloin
1/2 c Bearnaise Sauce
8 spears Asparagus, roasted
Split English Muffins with a fork and toast all four halves; spread with a little bit of butter.
Top each English Muffin half with a slice of beef tenderloin.
Eggs- yes, traditionally these should be poached. I have never poached an egg. I’m sure I will try it one day but what you really want is the runny yolk. I can get that very easily when I fry it… so I’m not going to add the extra stress of learning to poach an egg today. If you poach eggs, great! Use that skill here. If not, just fry the egg for a few minutes on each side and put on top of the slices of beef.
Bearnaise Sauce- are you ready. These are instructions exactly as given to me from Aunt Clare- Go to the grocery store. Buy a package of Knorr Bearnaise Sauce. Prepare according to directions on the packet. Ta Da! Drizzle a couple of tablespoons on top of each egg
To roast asparagus, drizzle with olive oil and sprinkle with salt and pepper. Roast in a 425 degree oven until it is done. For more detailed instructions, click here. Place two spears of roasted asparagus on top of each egg.
And there you have it! It really is delightful. Of course Eggs Benedict is usually a breakfast dish but I like this version for dinner.
I was a little torn over the wine selection. When I eat steak I want red. When I have eggs (for dinner) I want white. A pinot noir would be great but I served it with a chilled rosé. It was a perfect summer weeknight dinner (pair with the pinot in fall or winter). Enjoy!