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Tri-Tip Steakhouse Benedict

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings: 4
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 4 EA Texas Toast thick sliced
  • 1/2 cup Whirl garlic butter/oil
  • 1/2 tsp Lawry’s Seasoned Salt
  • 1/2 tsp Lawry’s Garlic Salt
  • 1/2 tsp black pepper coarse
  • 1/2 -3/4 lb. tri-tip, leftover, thin sliced
  • 1/2 cup beef stock
  • 8 EA eggs, large
  • 1 cup prepared Blender Hollandaise (see recipe)
  • 1/4 cup red wine vinegar
  • 1/4 cup white wine, dry
  • 1 EA shallot, minced
  • 2 Tbsp fresh tarragon, chopped & divided
  • 1 tsp smoked flake salt
Instructions
  1. 1
    Combine Lawry’s Seasoned Salt, Lawry’s Garlic Salt, and coarse black pepper with Garlic Whirl.
  2. 2
    Brush each slice of Texas Toast with seasoned Whirl on both sides.
  3. 3

    Heat a 12 inch skillet over medium heat.

  4. 4
    Griddle the toast in the skillet until a deep golden crust forms on both sides; cut at a bias, set aside.
  5. 5
    In a small saucepan, combine red wine vinegar, wine, shallots, and half the tarragon.
  6. 6
    Reduce liquid until 1 Tbsp remains, then strain and let cool.
  7. 7
    Prepare the blender hollandaise according to the recipe
  8. 8
    Add the strained reduction and fold in the remaining fresh tarragon and keep warm.
  9. 9
    Dip thin-sliced tri-tip into simmering beef stock for 30 seconds to warm.
  10. 10
    strain eggs with a small fine sieve to remove watery whites. Discard water whites
  11. 11
    Bring water and vinegar to a bare simmer and poach eggs for 3 minutes.
  12. 12
    Place seasoned toast on a plate, top with tri-tip, two poached eggs, and Béarnaise.
  13. 13
    Finish with a pinch of smoked flake salt.
Note

If you would like to use this as a spread for garlic bread or a baste for fish cut the spices in the Whirl by half (1/4 tsp each). It's salty but that's by intent for this dish. It wouldn't be a drastic miss to reduce the spices and use it on this dish and be able to use it for other uses with what's left

Read it online: https://brinnerbites.com/recipe/tri-tip-steakhouse-benedict/