Last Action Hero" Arnold Schwarteneggs Benedict

Last Action Hero" Arnold Schwarteneggs Benedict

The recipe Arnold Schwarteneggs Benedict was featured in the airing of the film LAST ACTION HERO on TBS Superstation’s Dinner & a Movie.

You will need:

3 quarts water
3 tablespoons white vinegar
8 very fresh eggs
3 sticks butter
3 extra large egg yolks
3 tablespoons cold water
2-3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
salt, black pepper, and cayenne to taste
1 loaf unsliced sourdough bread
pure olive oil, as needed
1 and 1/2 lbs. beef filet, trimmed and cut into 8 slices of equal thickness
2 beefsteak tomatoes cut into 8 slices
1 bunch fresh basil, sliced very thinly
1 union stuntman

  1. Add the vinegar to the water and bring to a low boil. Crack the eggs into
    a small bowl and slide them one-by-one from the bowl into the boiling water.
    Cook until the whites are just set (about 3 minutes) and transfer to an
    ice-water bath with a slotted spoon. Adjust the heat so that the water
    remains at a simmer and cover.

  2. Melt the butter in a small saucepan over low heat. When the butter has
    melted, ladle off and discard any froth that has risen to the surface, then
    ladle the clarified butter into a bowl without getting any of the water that
    has settled to the bottom. Discard the water and transfer the clarified
    butter from the bowl back into the saucepan. Keep warm until use.

  3. Combine the egg yolks and water in a medium saucepan and whisk until
    frothy (about 1 minute). Place the saucepan over medium heat and continue
    whisking as though your life depended on it. The mixture should double to
    triple in volume and thicken dramatically. When this happens, remove pan
    from the heat and continue whisking until the mixture cools somewhat.

  4. Whisk the clarified butter into the egg yolk mixture, a little at a time,
    until all the butter has been added. The sauce should be thick and shiny.
    Whisk in the lemon juice and horseradish; season to taste with salt and
    cayenne. Keep warm until use over a very low heat or by transferring the
    sauce to a heated thermos.

  5. Heat a large cast iron skillet over medium-high heat. Cut the sourdough
    into eight fat slices and trim each slice into a circle using a 3"- 4"
    cookie cutter or an empty tin can. Brush each piece with olive oil and brown
    lightly on both sides in the hot skillet. Transfer toasted bread to a 250?F
    oven and keep warm until use. Leave the pan on the heat.

  6. Sprinkle salt lightly over the bottom of the hot pan (it should be very
    hot by now) and lay the beef slices in the pan. Cook for approximately 90
    seconds on each side for medium-rare, 2 minutes for medium-well. Season with
    fresh- ground black pepper and remove meat to a plate to rest. While the
    steaks are resting, return the eggs to the simmering water for one minute.

  7. Assemble the Schwarzeneggs Benedict by placing 2 toast rounds on each
    plate, placing a piece of beef filet on the toast, a tomato slice over the
    beef, one poached egg atop the tomato, and hollandaise over the egg. Garnish
    with thinly sliced basil.

  8. Once your guests taste the meal they will realize for themselves the
    extent of your culinary heroics and absolute fearlessness in the kitchen and
    they will begin to worship you. Accept all compliments with an “ah shucks,
    it was nothing” type of humility, then let it slip that there is one kitchen
    feat that still leaves you mortified beyond words and requires a real pro ?
    the dishes. (Hey, it’s worth a try.)

Serves 4