Treat your loved one to the ultimate marriage of steak and eggs – grilled American Wagyu filet mignon eggs benedict!
Originally created with Snake River Farms beef, this mouthwatering recipe features slices of smoky, reverse seared filet mignon and a pillowy poached egg set atop a toasted and buttered English muffin, and the whole thing is smothered in rich and silky Hollandaise sauce. Complete this celebration meal with our smoked bloody mary, and it will be a Mother’s Day brunch to remember!
The Meat And Eggs
Blender Hollandaise Sauce
- 1 stick of unsalted butter (8 tablespoons (113 g))
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- Morton Coarse Kosher Salt
- finely ground black pepper
- 2 English muffins
- Unsalted butter, room temperature
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Season the steaks with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat.
- Fire up. Set up a charcoal grill for 2-zone cooking, placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Replace the main cooking grate and add 2-3 chunks of your favorite smoking wood to the pre-heated charcoal briquets for flavor. Open the grill vents fully to get the grill as hot as possible. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other one is as hot as possible.
- Cook. Place the steaks in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the steaks in order to force the smoke over and around the meat for a true BBQ flavor.
- Allow the steaks to smoke until they reach an internal temperature of 115°F (46.1°C), about 10 minutes.
- While the steaks grill, split and toast the English muffins.
- Once the steaks reach an internal temperature of 115°F (46.1°C), open the lid and move them to the hot side of the grill to sear. Flip the steaks periodically until an even crust forms on both sides and the internal temperature reaches 130°F (54.4°C) for medium-rare, about 2 to 3 minutes per side.
- Remove the steaks from the grill.
- Meanwhile, partially fill a medium saucepan with water and bring to a simmer over medium-high heat. Once small bubbles start to form in the water, reduce the heat to medium. Crack an egg into a small bowl. Use a long spoon to stir the water in a clockwise motion until the water begins to gently spin. Slowly slide the egg from the bowl into the water and allow it to cook until set, stirring periodically to keep it from settling on the bottom of pan, about 2 minutes. Remove the egg with a slotted spoon and place on a paper towel. Repeat with the second egg.
- To prepare the Hollandaise sauce, add the butter to a microwave safe dish and heat in the microwave until completely melted, approximately 30 seconds. Combine the egg yolks and lemon juice in a blender and blend for 5 seconds. Slowly add the melted butter to the egg mixture while continuously blending until the sauce has thickened. Add salt and pepper to taste.
- Serve. Gently place the poached eggs in a bowl of hot tap water for one to two minutes to reheat. Butter the bottom halves of the English muffins. Slice the steaks and fan the slices across the English muffins. Top the steak with a poached egg and Hollandaise sauce. Serve immediately.