Steak Egg Benedict with mustard

Name: Steak Egg Benedict with mustard
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 fresh egg yolk + 4 fresh eggs; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp salt, pepper; 120 g Butter; 1 TABLESPOON Fresh cream; 2 TEASPOONS coarse mustard; 2 Rump steaks (approx. 300 g each); 2 TABLESPOONS Oil; 3 Stem(s) flat leaf parsley; 2 discs Mixed Wheat Bread; 3 TABLESPOONS Budgetary vinegar; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 fresh egg yolk + 4 fresh eggs
1-2 TEASPOONS Lemon juice
7-10 Tbsp salt, pepper
120 g Butter
1 TABLESPOON Fresh cream
2 TEASPOONS coarse mustard
2 Rump steaks (approx. 300 g each)
2 TABLESPOONS Oil
3 Stem(s) flat leaf parsley
2 discs Mixed Wheat Bread
3 TABLESPOONS Budgetary vinegar
7-10 Tbsp Aluminium foil

Directions

1
For the hollandaise, place the egg yolk, lemon juice and a little salt in a tall mixing bowl and blend until smooth with a hand blender. Melt the butter. While the hand blender is running, slowly pour into the egg yolk mix.
2
Season with salt and pepper. Stir in crème fraiche and mustard. Warm up the hollandaise (do not boil!), keep warm.
3
Dab steaks dry, cut off the fat edge. Cut each steak in half crosswise. Heat oil in a pan. Sauté the steaks in it for about 1 minute on each side. Season with salt and pepper. Then fry each side over medium heat for a pink steak (medium) for 2-3 more minutes.
4
Wrap in aluminium foil and leave to rest.
5
1 1⁄2 Bring 2 l of water to the boil in a wide saucepan. Wash parsley, shake dry, chop leaves finely. Cut bread slices in half. Pour vinegar into the boiling water. Beat the eggs one by one into a cup, slide them into the water and poach in it at low heat for about 7 minutes.
6
Lift out and let it drain. Put 1 steak, 1 poached egg and some hollandaise sauce on each half of bread and sprinkle with parsley.