4 venison tenderloin steaks
1 lb of Maine lobster meat (if available meat of 8 claws - makes this recipe
2 shallots minced
8 brown eggs
4 English muffins
1 tsp of WildCheff Tuscan Upland
2 T of sweet cream butter
(thin is preferred) sliced into 4 pieces each
and pepper to taste
1/2 C of unsalted butter
2 large egg yokes
T of fresh squeezed lemon juice
Pinch of cayenne pepper
Directions for Hollandaise
Melt butter in double boiler on top of stove.
In a bowl, whisk together yokes, lemon juice and cayenne pepper. When butter is melted, whisk the egg yoke mixture into the
melted butter and continue to whisk constantly until the sauce thickens. Remove from stovetop and leave pan covered to keep
warm. Stir again with whisk before spooning over top of other ingredients on plate.
Coat both sides of tenderloin steaks with WildCheff Upland Game Blend
to your liking and then coat with olive oil.
Heat up saute pan over medium heat and add
1 T of sweet cream butter. When butter is melted, place steaks into pan and cook until medium (pink internally, but beyond
medium rare). Remove steaks from pan and let them rest on a plate - covered with foil to keep them warm.
Turn stove down to medium heat and place asparagus tips into pan, cooking them until 1/2 done and then set them aside.
In separate saute pan, place remaining butter and melt over medium heat. Add shallots, then
lobster meat to pan and cook until heated - then remove pan from stove.
While you are cooking
steaks and lobster - boil 4 quarts of water and add 1 tsp of salt to the water. Gently crack eggs over boiling water (you
may have to do in batches on 4) and let them cook until the whites are done. (Your choice on how well done you like the yokes).
Toast English muffins and place on plates. Place one steak
on each muffin, then top with lobster, two eggs and then 4 pieces of asparagus tips. Pour Hollandaise sauce over the top of
everything. Serve with your favorite breakfast potatoes or hash browns , seasoned and cooked with WildCheff Wild Game Onion Blend.