Steak and Eggs Benedict with Béarnaise Sauce Recipe

Ingredients

• 1/3 cup dry white wine
• 1/3 cup white wine vinegar
• 1/3 cup finely chopped shallot (from about 1 medium shallot)
• 5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
• 6 whole black peppercorns , crushed
• 3 large egg yolks
• 8 tablespoons unsalted butter (1 stick), melted
• 2 teaspoons finely chopped fresh chervil (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1-1/4- to 1-1/2-inch-thick) New York strip steak (about 8 ounces), left out at room temperature for about 30 minutes
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 8 cups water (2 quarts)
• 4 teaspoons white wine vinegar
• 4 large eggs
• 2 English muffins
• Unsalted butter
• Kosher salt
• Freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Wine	2 tbsp cooking wine (30ml)	25
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Tarragon	1 tsp dried (0.5g)	2
Salt	1 tsp (6g)	0
Chervil	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.