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Steak and Eggs Benedict with Red Wine Hollandaise
Ingredients
  • ¼ cup Cabernet Sauvignon
  • ¼ cup ruby port
  • 2 large egg yolks
  • 1 ½ sticks unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • Three 1-inch-thick beef tenderloin steaks (6 ounces each)
  • Olive oil, for brushing
  • 1 dozen large eggs
  • 6 English muffins, split and toasted
Steps
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