Emerilized Eggs Benedict

Recipe Ingredients

4		English muffins - split in half
4 tablespoons	60ml	Butter - at room temperature
4		Beef fillets - (6 oz ea) - split in half
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
3 cups	711ml	Water
1/2 teaspoon	2.5ml	White vinegar
		Salt - to Taste
8		Eggs - individually cracked into a cup
4		Egg yolks
2 teaspoons	10ml	Fresh lemon juice
1 tablespoon	15ml	Water
1 tablespoon	15ml	Creole Mustard
2 teaspoons	10ml	Finely-chopped parsley
1/2 lb	227g / 8oz	Butter - melted and warm

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside.

Using a sharp knife, split the fillets in half, horizontally. Season the fillets with Emeril's Essence. In a large saute pan, heat the olive oil. When the oil is hot, sear the fillets for 2 minutes on each side and for medium-rare. Remove the fillets from the pan and set aside.

In a pot, combine the water and vinegar. Season the water with salt. Bring the liquid to a boil. Slide half of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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