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James's Steak Eggs Benedict

4 tenderloin steaks, 1/2-inch thick 
4 English muffins, toasted and buttered 
4 eggs 
1 Tbsp. vinegar 
 Hollandaise Sauce*: 
3 large egg yolks 
1-1/2 Tbsp. cold water 
1/2 cup butter, melted 
2-3 tsp. lemon juice 
-- salt and pepper, to taste 
-- Tabasco, to taste 
 
 In nonstick skillet, over medium-high heat, pan-fry steaks until internal temperature reads 140°F for medium-rare, or to desired doneness. Remove from heat, keep warm. 
 To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper.  
 Meanwhile in large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar. 
 Gently crack eggs into four small cups and slide into simmering water. Adjust heat to keep water just below a simmer. Cook until the whites of the eggs are set, but centers are still soft. 
 Remove eggs with slotted spoon.  
 To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately. 
 
In times of great stress or adversity, it's always best to keep busy, to plow your anger and your energy into something positive.

- Lee Iacocca