Treat Mom this Mother's Day: Chef Daryl's Filet Benedict Recipe

Show mom you appreciate her this Mother’s Day with a delicious, gourmet brunch dish. The San Diego Convention Center’s Executive Chef Daryl O’Donnell’s easy-to-follow recipe is worthy of a special occasion, utilizing seared filet mignon, homemade Hollandaise sauce, tasty grilled asparagus spears and simple poached eggs.

Enjoy this recipe, from our kitchen to yours: Best served in bed!

Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt

Preparation:
Vigorously whisk egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, or use a double boiler. Make sure that the water is not touching the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.

Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

  • 8 2 oz. filet mignon
  • 4 slices brioche
  • 2 teaspoons white vinegar
  • 8 eggs
  • Salt, pepper and garlic to taste
  • Fresh chopped cilantro, for garnish
  • 24 grilled asparagus (approximately 3 inches long)

Preparation:
Season the filets with salt, pepper and garlic and sear on a medium skillet. You may grill the brioche, or toast it on a baking sheet under the broiler. Cut the bread into triangles.

Coat asparagus with olive oil and sprinkle salt, pepper and garlic on top. Place on top shelf of broiler until slightly charred, about 5 minutes.

To cook eggs, fill a 10-inch nonstick skillet half full with water and a splash of white vinegar (this will make the egg white not spread and cook faster). Bring to a slow boil. Gently split eggs into the water one at a time, taking care not to break the yolks. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg whites are set and yolks remain soft. Remove eggs with a slotted spoon, allowing to drain.

Assemble Filet Benedict:

Lay a filet on top of each triangle of brioche, followed by 3 pieces of grilled asparagus and a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped cilantro. Serve with breakfast potatoes and/or fresh fruit.

Chef Daryl’s cooking tip: add cilantro, tarragon, chives or chipotle seasoning to give extra flavor to your Hollandaise.
Posted by Geri Koenig, on May 7, 2014
Attendees, Experience San Diego, News and Developments

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