The search for the perfect Sunday brunch is never-ending. If you enjoy dining at a steakhouse and can’t wait for dinner, we highly recommend brunch at the Westchester location of Benjamin Steakhouse. Just think of tender cuts of beef and brunch classics all on one menu. There’s something for everyone at Benjamins from sweet to savory items — from fluffy pancakes to french toast to thick-cut bacon and eggs to a meaty twist on Eggs Benedict.
Two items we enjoyed from their brunch menu were the Eggs Benjamin and Crab Cakes. The Eggs Benjamin consists of two halves of an English muffin, topped with USDA Prime steak, poached eggs, and a delicious Hollandaise sauce. The crab cakes were perfect, as always, with chunks of jumbo lump crab meat lightly breaded with a touch of sweetness from the diced peppers.
If you want to create these dishes at home, just follow these simple recipes from Benjamin’s Executive Chef Arturo McLeod.
For the Hollandaise:
- 4 egg yolks
- 3 cups clarified butter
- 1 dash Tabasco
- 2 tablespoons lemon juice
- Sea salt to taste
- Over a hot water bath slowly whisk the butter in to the egg yolks until thick.
- Add the salt, lemon juice and tabasco to taste.
For the steak
- Salt and Pepper a USDA prime Filet steak, cut 1.5 inch thick.
- Grill at high heat for two minutes per side.
For the Egg
- Boil a half a gallon of water with two capfuls of white vinegar and a ¼ cup of salt.
- With the water at a simmer crack in an egg and poach for 4 minutes.
- Place a toasted English muffin face up.
- Top with the grilled filet, poached egg and dress with the Hollandaise and garnish with chives.
- 3 tablespoons Olive Oil
- 2 cans Jumbo Lump Pasteurized Crab Meat
- 2 eggs
- 1 lemon, juiced
- 1 red, 1 yellow, 1 green pepper, fine dice
- ½ cup panko bread crumbs
- 1 dash Tabasco
- 1 teaspoon Worcestershire sauce
- 1 bunch parsley chopped
- Fresh Ground Black Pepper and sea-salt to taste.
- Preheat oven to 350°
- Sauté the peppers with 1 tablespoon Olive Oil until tender. Let cool.
- Squeeze excess water out of the crab using your hands or a kitchen towel.
- In a large bowl mix all the ingredients together (except for the olive oil), reserving half the breadcrumbs.
- Form the batter into cakes, about 3 ounces a piece.
- Coat the outside of the cakes with the remaining bread crumbs.
- In a sauté pan, heat two tablespoons of olive oil and sauté both sides of the cakes until brown approximately two minutes each side.
- Finish in a 350° oven for 5 minutes.