Eggs Benedict A La Emeril - cooking recipe

Ingredients

4 English muffins, split
4 tablespoons butter, softened
4 (6 ounce) filet of beef, sliced in half
2 tablespoons olive oil
Emeril's Original Essence (there's a recipe on 'Zaar, or buy some, or use another seasoning blend that you like)
3 cups water
1/2 teaspoon vinegar
salt
8 eggs, plus
4 additional egg yolks
2 teaspoons lemon juice
1 tablespoon water
1 tablespoon mustard, whatever type you like
2 teaspoons parsley, chopped
1/2 lb butter, melted and warm

Preparation

Toast muffins according to taste, set aside.
Heat olive oil in pan, season fillets to taste.
Grill fillets, 2 minutess on each side for medium rare (cook for more or less time if you prefer).
Keep steak warm and set aside.
Heat water, vinegar and salt in a pot.
Once it is boiling slide 4 eggs into the water, one at a time.
Once the water is almost boiling again, reduce heat to low and cook till done, about 2mins.
Repeat with the remaining 4 eggs, storing eggs on a paper lined plate once done.
Place a bowl over some boiling water on a medium heat.
Whisk yolks, water, mustard and parsley in the bowl over the water.
Add salt and pepper to taste.
Whisk until pale and thick.
Remove from heat and slowly whisk in butter until it's incorporated.
To serve: Top muffins with a piece of steak, then an egg.
Spoon over hollandaise sauce.
Serve hot, immediately.