Eggs Béarnidict featuring American Wagyu Teres Major

By: Snake River Farms

The Teres Major is an uncommon cut of beef that is naturally tender and rich in flavor.  It's the perfect way to transform Eggs Benedict into something familiar but new. Substitute the Teres Major for Canadian bacon and bearnaise for hollandaise and you've got Eggs Bearnidict.

The Teres Major is a little-used muscle so it is naturally tender. You might also hear it called the shoulder tender, petite tender or bistro steak. It's the star of this recipe and turns Eggs Benedict into a hearty, but elegant brunch entree.

Ingredients

Snake River Farms American Wagyu Teres Major

  • 1 to 2 Snake River Farms Teres Majors Buy Now
  • Coarse Salt and Pepper
  • 1 tablespoon vegetable oil

Béarnaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon Juice
  • ½ teaspoon salt
  • 1 dash Tabasco (more if you like spice)
  • 1 teaspoon tarragon, finely chopped
  • 10 tablespoons unsalted butter, melted

Poached Eggs

  • 10 eggs, for poaching
  • 1 tablespoon white vinegar
  • 5 English muffins, halved

Snake River Farms American Wagyu Teres Major

Liberally season one Snake River Farms American Wagyu Teres Major with coarse salt and pepper.
Heat about one tablespoon of vegetable oil in a cast iron skillet. When the oil becomes fragrant and shimmers, place the meat in the pan and sear on all sides to get a heavy brown crust. Set aside to rest.
Follow directions for Béarnaise Sauce and Poached Eggs.
Slice the rested Teres Major against the grain in thin slices and pile a few slices on top of each toasted muffin. Place a poached egg on top of the meat then finish with the béarnaise sauce. Bon appétit!

Béarnaise Sauce

Slowly melt butter in a saucepan and set aside.
In a blender, combine the 3 egg yolks, lemon juice, Tabasco, and ½ tsp of salt on medium speed until it lightens in color; about 30 seconds.
Decrease speed to low and slowly drizzle in the hot, melted butter, reserving a little to baste the English Muffins with. Continue to blend for about 10 seconds after everything is incorporated. Stir in fresh chopped tarragon and set aside in a warm place such as near the stove top.

Poached Eggs

Fill a large shallow pan halfway to the top with water and add the vinegar. Bring to a boil.
At this point, toast your English Muffins under the broiler.
When ready to poach the eggs, give the water a swirl, crack each egg carefully into a bowl, then slide it gently into the water. After about 3 minutes per egg, remove from the water with a slotted spoon.