White-Tail Deer Fillet Benedict

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a very handy supper dish or for the more robust breakfast. The Benedict who invented this was Benedict Astor who, descending to the dining room of the Waldorf Astoria in New York with a crushing hangover, invented his breakfast it does adapt very well to roe deer.


For the Hollandaise sauce

  • 3 egg yolks
  • 1 tablespoon cold water
  • 1 cup (


In the top pan of a double boiler over boiling water, put the yolks, water, salt and pepper, and beat until the yolks are smooth. Whisk a handful of butter cubes into the yolks, beat until the butter is absorbed, and keep going until all the butter is used and the sauce begins to thicken. Stir in the lemon juice.

You can also do it in a microwave: melt the butter and keep in a measuring