Filet of Beef Benedict Hawaii

📜 Collection: John B. Collection | ✍️ Attribution: Galloping Gourmet | 📂 Category: Entrees Experience a tropical twist on a brunch classic with Filet of Beef Benedict Hawaii. Tender chunks of beef and poached eggs are elevated with a rich sauce and a touch of horseradish.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	15 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Frying Pan
• Double Boiler

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Ingredients

Measurements	Ingredients	Prep / Notes
1 lb	Tenderloin of beef	cut in about 2 inch chunks, dried and salted
As needed	Butter	divided
To taste	Salt
To taste	Pepper
1 squeeze	Lemon
4	Egg yolks
4	Eggs
4 slices	Ham	cut in circles
4	Hot cross buns	or similar pastry/base
2 tsp	Horseradish

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Instructions

Step 1: Preparing the Beef and Sauce

1. Melt butter in a skillet, add the tenderloin of beef chunks, and fry the meat until browned. Season with salt and pepper.
2. In a double boiler with simmering water, combine egg yolks, a squeeze of lemon, and butter, stirring until a smooth sauce forms.

Step 2: Poaching Eggs and Assembling

3. Puncture an egg and lower it into boiling water for 10 seconds, then remove.
4. Alternatively, put butter in a frying pan, pour in boiling water, and break in the egg to poach. When the egg is poached, put it in cold water.
5. Place a circle of ham on a hot cross bun, place a steak chunk on each one, and top with a poached egg.
6. Add 2 tsp of horseradish to the sauce, stir well, and pour the sauce over the whole assembly. Serve immediately with asparagus.

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💡 Make-Ahead & Storage: The sauce and beef can be prepared shortly before assembly, but the eggs should be poached fresh for the best texture.

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Original Recipe Scan