Steak Eggs Benedict with Cajun Hollandaise

Skip the Chatter & Feed Me

When I was a kid, I spent many days on my grandparents’ cattle farm. My PawPaw wasn’t what you’d call a sweet man. If you wanted to learn how to feed the chickens, maintain the catfish pond, fix a tractor, or watch a calf be born, my PawPaw was your man. If you were looking for snuggles and bedtime stories, well… an old blanket and Matlock reruns would have to do.

He had strange ways of showing affection. As an adult, I realize that pointing out when the blackberries were ready or letting me take the steering wheel on small gravel roads was his way of saying, “I love you.”

One of his quirks was naming cows after family members. You’d think that would be endearing—and it might have been—if my PawPaw hadn’t been such a harsh man. It also would’ve helped if someone had informed my five-year-old self that this was a fairly common farming practice.

There I’d be eating breakfast when he’d come storming into the kitchen cussing about Jenny.

“That damn Jenny—she’s a bitch! She better watch it or she’ll be supper tomorrow!”

I didn’t know what my Aunt Jenny had done, but I genuinely feared for her safety.

Then I’d overhear conversations about castrating Ryan or that Michelle had blackleg. I’d sit there staring at my cousin, waiting for her leg to turn black, or wondering if I should warn Ryan about this castration business. I wasn’t entirely sure what it was yet, but I knew it sounded bad.

It all came to a head one day when PawPaw came in yelling about Jolie going into the catfish pond again.

“Damn it! I’m not going to get Jolie again. She’s so dumb I should just let her drown and let the catfish take care of her dumb ass!”

Earlier that day, I had tried fishing in the pond and was desperately trying to figure out what I had done wrong. Did I leave my pole out there? Had the rules about fishing the pond changed? Was I fixing to die? Do I run into the woods and survive until my daddy comes pick me up?

Before I could stop myself, I burst into tears.

That got his attention. PawPaw wasn’t a fan of any kind of fit-throwing, and crying definitely fell into that category.

“Mais, what’s dis all about? Why you crying those big tears like a baby?”

Through snot and tears, I finally managed to say, “I’m sorry. I don’t want to be eaten by the catfish.”

He looked at me for a second and then let out the loudest laugh I had ever heard in my life. After he caught his breath, he said, “Girl, you wouldn’t even feed a baby catfish,” and walked out of the kitchen.

For weeks after that, every time he saw me, he’d burst out laughing all over again. Eventually, one of my cousins finally took pity on me and explained everything.

And just in case you were wondering—Jolie did eventually meet her demise in that catfish pond. She really was pretty dumb.

So this Mother’s Day, I’ll be celebrating by making this decadent steak dish in honor of the other Jolie. May she always bring my PawPaw laughter, even in heaven. And I’m sure if he ever looks down and catches a glimpse of me, he’s still getting a good chuckle at my expense.

Print

With ImageWithout Image

Mama Meaux’s Benedict

Yield: 4

Author: Jolie Meaux

Prep time: 35 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 35 M

A Mother’s Day-worthy Cajun-meets-steakhouse breakfast: crispy potato cakes topped with sautéed mushrooms, filet mignon, poached eggs, and rich blender hollandaise

Cook modePrevent screen from turning off

Ingredients

Potato Cakes

• 2 cups mashed potatoes
• 1 cup all-purpose flour
• 1 small onion, diced
• 1 egg
• 1/2 teaspoon salt and pepper
• 1/2 cup vegetable oil, for frying

Sautéed Mushrooms

• 1 tablespoon vegetable oil
• 12 ounces bacon, cut into thin slices
• 2 shallots, thinly sliced
• 16 ounces mushrooms, thickly sliced
• 2 tablespoons water
• 2 tablespoons unsalted butter
• Salt and pepper, to taste

Filets

• 4 filet mignons, 6 ounces each
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste

Poached Eggs

• 4 eggs

Hollandaise

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Dash of hot sauce
• 1/2 cup butter, melted and hot

Instructions

1. Make the potato cakes: Preheat oven to the lowest setting. In a medium bowl, combine mashed potatoes, flour, onion, egg, salt, and pepper. Heat vegetable oil in a heavy skillet. Form batter into 3–4 patties. Fry until golden brown, about 5 minutes per side. Transfer to a wire rack on a sheet pan and keep warm in the oven.
2. Make the mushrooms: Heat oil in a large skillet over medium heat. Add bacon and cook until crisp and beginning to brown, about 5 minutes. Remove bacon and set aside. Add shallots and cook until softened and browned. Remove and set aside. Drain excess fat, then add mushrooms. Cover and cook 5–6 minutes, until they release liquid. Uncover and cook until liquid evaporates. Add water, scrape up browned bits, then return bacon and shallots to the pan. Cook 1 minute. Add butter, salt, and pepper. Set aside.
3. Cook the filets: Let filets come to room temperature. Season both sides with salt and pepper. Heat olive oil and butter in a heavy skillet until sizzling. Add steaks and cook 5–7 minutes per side, depending on preferred doneness. Set aside to rest.
4. Poach the eggs: Crack each egg into a small bowl. Fill a pot with at least 3 inches of water and bring to a simmer. Add a teaspoon of white vinegar. Stir water into a gentle whirlpool and slide egg into the center. Simmer about 3 minutes, until white is set. Remove with a slotted spoon and drain on paper towels.
5. Make the hollandaise: In a blender, add egg yolks, Dijon mustard, lemon juice, and hot sauce. Melt butter until hot and foamy. Blend yolk mixture for 5 seconds. With blender running on low, slowly drizzle in hot butter until thickened. Season as needed.
6. Assemble: Place a potato cake on each plate. Top with mushrooms, steak, poached egg, and hollandaise. Serve immediately.

Notes

Fresh eggs work best for poaching. A fresh egg dropped into a glass of water will lay horizontal at the bottom.

Nutrition Facts

Calories

1350

Fat

115 g

Sat. Fat

42 g

Carbs

52 g

Fiber

5 g

Net carbs

47 g

Sugar

5 g

Protein

30 g

Sodium

1283 mg

Cholesterol

498 mg

Similar Recipes

Bénédicte à la dinde

https://www.porchwineandgravy.com/blog/2018/5/8/23gmljhi7329kaqli45sncahcoffz0

All rights reserved for Porch,Wine and Gravy

Cajun eggs Benedict, steak Benedict, filet mignon Benedict, Southern brunch recipe, Louisiana brunch, Mother’s Day brunch recipe, homemade hollandaise sauce, potato cake Benedict, crispy potato cakes, poached eggs recipe, steak and eggs brunch, gourmet breakfast recipe, Cajun breakfast ideas, brunch for special occasions, bacon mushroom Benedict, filet mignon breakfast, savory brunch recipe, Southern comfort brunch, holiday brunch ideas, elegant breakfast recipe, restaurant style brunch at home, brunch recipe with steak, homemade eggs Benedict, steakhouse brunch recipe, Cajun comfort food, rich brunch recipes, indulgent breakfast ideas, Porch Wine and Gravy recipes, Mama Meaux recipes, Louisiana comfort food, brunch entertaining recipe, upscale Southern cooking, hollandaise from scratch, breakfast with filet mignon, mushroom and bacon topping, cast iron brunch recipe, classic brunch recipes, decadent breakfast recipe, brunch recipe for four, special breakfast ideas

breakfast, brunch

Did you make this recipe?

Tag @porchwineandgravy on instagram and hashtag it ##steakbenedict