Jerked Steak and Eggs with Lime and Chili Pepper Hollandaise

Chef Daniel Orr loves to splurge on the weekends with eggs and steak. Here is his rendition.

Hollandaise Sauce

3 Egg yolks

1 T key lime juice

2 tsp lime zest

¼ tsp kosher salt

½ tsp dry mustard powder

½ c. butter

½ T Holland red flame or your favorite chili, sliced as thinly as possible

In the food processor or blender, combine egg yolks, lime juice and zest, salt, and mustard. Process 10 to 15 seconds or until thoroughly combined. In a small saucepan, melt butter until bubbling but not browned. With the food processor running, add hot butter and a thin, steady stream to egg mixture until thickened. Transfer mixture to a small bowl, fold in chilies, cover with plastic wrap, and keep hollandaise warm over simmering water, being careful not to overheat.

Steak and Eggs  

1 T vegetable oil

1 lb. beef tenderloin (cut into four steaks)

1 large onion, peeled and cut into thick rings

4 T Paradise Kitchen Jerk Spice blend or your favorite jerk seasoning

1 tsp cracked black peppercorns

2 T unsalted butter

8 large eggs

Kosher salt as needed

Preheat a large cast iron skillet over medium heat until hot, about 5 minutes. Season the steaks and onions generously with jerk seasoning and cracked pepper. Raised the heat to high and add the oil. Place the steak in the skillet and cook, turning once, until well browned, about two to three minutes per side or until cooked to desired doneness. Transfer the steaks to a plate and cover with aluminum foil to keep warm. While the steaks are resting, cook the eggs. Return the skillet to a medium low stove. Melt the butter and break the eggs into the skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just that, for about 3 1/2 minutes. Divide the eggs among four warmed plates. On warm plates, spoon the home fries and grilled tomatoes. Carefully arrange the eggs and steaks on the plates. Top with lime and chili pepper hollandaise and garnish with watercress or herbs.

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