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Steak and Mushroom Benedict

Contributed By: Lynn, MN | See all of Lynn's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
  2 servings
This is a great change from the traditional Eggs Benedict. Try this if you want a hearty variation.
One 1-1/2' thick piece of fillet Mignon or tenderloin (or 2 smaller ones)
1/2 pound white mushrooms, sliced thinly
2 Tbsp minced shallots
olive oil
red wine
Bearnaise sauce (Hollandaise if you don't like the richer taste of Bearnaise)
2 English Muffins, split
4 eggs, poached
Make Bearnaise, set aside and keep warm.

Slice the steak width-wise into 4 round pieces

Heat the olive oil in small skillet on medium high heat and brown the steak

on each side, approximately 1 minute a side. Remove from skillet and keep warm.

Add a little olive oil (if needed) and saute the mushrooms and shallots until the mushrooms are golden brown and the shallots are softened. Add enough red wine to moisten. Simmer 3 minutes. Remove from heat.

Prepare the eggs and the English Muffins

To Serve:

Put the English Muffins on a plate

Add the Steak to the muffins

Top with mushroom/shallot mixture

Add the poached eggs

Finish with Bearnaise sauce to taste

Date Added: 04/30/2009
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