" Bewitched" Hex Benedict

Join Claud and the gang as they cast a spell on tonight’s recipe, "Hex Benedict."

You will need:

  • 3 quarts water
  • 3 tablespoons white vinegar
  • 8 very fresh eggs
  • 3 sticks butter
  • 3 extra large egg yolks
  • 3 tablespoons cold water
  • 2-3 tablespoons fresh lemon juice
  • 2 teaspoons prepared horseradish
  • salt, black pepper, and cayenne to taste
  • 1 loaf unsliced sourdough bread
  • pure olive oil, as needed
  • 1 and 1/2 lbs. beef filet, trimmed and cut into 8 slices of equal thickness
  • 2 beefsteak tomatoes cut into 8 slices
  • 1 bunch fresh basil, sliced very thinly

Directions:

1. Melt the butter in a small saucepan over low heat. When the butter has melted, ladle off and discard any froth that has risen to the surface. Then ladle the clarified butter into a bowl without getting any of the water that has settled to the bottom. Discard the water and transfer the clarified butter from the bowl back into the saucepan. Keep warm until use.

2. Add the vinegar to the water and bring to a low boil. Crack the eggs into a small bowl and then slide them one-by-one from the bowl into the boiling water. Cook until the whites are just set (about 3 minutes) and transfer to an ice-water bath with a slotted spoon. Adjust the heat so that the water remains at a simmer and cover.

3. Combine the egg yolks and water in a medium saucepan and whisk until frothy (about 1 minute). Place the saucepan over medium heat and continue whisking as though your life depended on it. The mixture should double to triple in volume and thicken dramatically. When this happens, remove pan from the heat and continue whisking until the mixture cools somewhat.

Whisk the clarified butter into the egg yolk mixture, a little at a time, until all the butter has been added. The sauce should be thick and shiny. Whisk in the lemon juice and horseradish; season to taste with salt and cayenne. Keep warm until use over a very low heat or by transferring the sauce to a heated thermos.

5. Heat a large cast iron skillet over medium-high heat. Cut the sourdough into eight fat slices and trim each slice into a circle using a 3"- 4" cookie cutter or an empty tin can. Brush each piece with olive oil and brown lightly on both sides in the hot skillet. Transfer toasted bread to a 250F oven and keep warm until use. Leave the pan on the heat.

6. Sprinkle salt lightly over the bottom of the hot pan (it should be very hot by now) and lay the beef slices in the pan. Cook for approximately 90 seconds on each side for medium-rare, 2 minutes for medium-well. Season meat with freshly ground black pepper and remove meat to a plate to rest. While the steaks are resting, return the eggs to the simmering water for one minute.

7. Assemble the hex benedict by placing 2 toast rounds on each plate, placing a piece of beef filet on the toast, a tomato slice over the beef, one poached egg atop the tomato, and hollandaise over the egg. Garnish with thinly sliced basil.



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