(WJBK) - Terry's Terrace in Harrison Township has a new brunch menu. Chef TJ Newignton joined us in the FOX 2 Cooking School to show us one of the items, a filet mignon benedict. You can find his recipe below.
For more information on the restaurant, visit their website at www.terrystime.com.
FILET MIGNON BENEDICT
- Toasted english muffin halves
- 2 poached eggs
- 2 filet medallions - pan seared medium rare
- 3 egg yolks
- 2oz clarified butter
- 1tsp lemon juice
- 1tsp white wine
- 1/4tsp cayenne
- 1/4tsp white pepper
- 1/2tsp Cajun seasoning
Whisk the egg yolks, white wine and lemon juice together in a stainless steel bowl over a saucepan containing barely simmering water (or use a double boiler.) The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. When the yolks have thickened, remove from heat. Slowly drizzle in the clarified butter and continue to whisk until the sauce is thickened and doubled in volume. Whisk in cayenne, white pepper, cajun and salt.