Tri-Tip Steakhouse Benedict
This elevated morning plate repurposes rich, thinly sliced beef into a luxurious centerpiece. Golden, seasoned bread supports perfectly poached eggs that release a velvety yolk into a sharp, tarragon-infused sauce. It is a bold, satisfying creation that transforms yesterday's feast into a morning triumph.
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Ingredients
Instructions
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Combine Lawryโs Seasoned Salt, Lawryโs Garlic Salt, and coarse black pepper with Garlic Whirl.
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Brush each slice of Texas Toast with seasoned Whirl on both sides.
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Heat the antique 12 inch skillet over medium heat.
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Griddle the toast in the skillet until a deep golden crust forms on both sides; cut at a bias, set aside.
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In a small saucepan, combine red wine vinegar, wine, shallots, and half the tarragon.
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Reduce liquid until 1 Tbsp remains, then strain and let cool.
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Prepare the blender hollandaise according to the recipe
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Add the strained reduction and fold in the remaining fresh tarragon and keep warm.
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Dip thin-sliced tri-tip into simmering beef stock for 30 seconds to warm.
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strain eggs with a small fine sieve to remove watery whites. Discard water whites
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Bring water and vinegar to a bare simmer and poach eggs for 3 minutes.
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Place seasoned toast on a plate, top with tri-tip, two poached eggs, and Bรฉarnaise.
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Finish with a pinch of smoked flake salt.
