Bourbon Eggs Benedict

Toasted English muffin topped with sliced beef tenderloin, roasted asparagus, poached egg, and a Garrison Brothers Bourbon hollandaise sauce.


1⁄4 Cup Garrison Brothers Bourbon
1⁄2 Cup Butter
4 Each Egg Yolks
1 1⁄2 Tbsp. Lemon Juice
1⁄2 Cup Heavy Cream
2 tsp. Dijon Mustard
TT Salt
6 Each English Muffins, Halved and Toasted
12 Oz. Beef Tenderloin, Cooked and Sliced
12 Each Asparagus, Oven-Roasted
12 Each Large Eggs, Poached

1. Place the butter in a bowl and microwave for 30 seconds, or until melted, then let it cool to room temperature for a few minutes.
2. Whisk in the egg yolks, lemon juice, and heavy cream, then return to the microwave for 2 minutes while whisking every 20 seconds.
3. Once the mixture is done in the microwave, whisk in GARRISON BROTHERS BOURBON, Dijon mustard, and salt.
4. Usewithinanhourorrefrigerateforlateruse.
5. Place each English muffin on a plate and
top each half with beef tenderloin, one spear of asparagus and a poached egg.