Season steaks with salt, pepper, and Worcestershire sauce. Heat oil in large skillet and cook the steaks to your desired doneness. Place a slice of tomato, ham, and cheese in that order on top of each filet. Pour off excess oil from pan and add the wine. Cover and heat until the cheese is melted. Place each filet on trimmed toast; top with Hollandaise sauce and serve. Hollandaise sauce may be glazed under a broiler if desired.
HOLLANDAISE SAUCE: Beat egg yolks until creamy smooth with lemon juice and white wine. Slowly, drop by drop, whisk in melted butter until smooth sauce develops. Keep warm in a water bath not exceeding 100 degrees F until ready to serve. Serves: 4. (Prep and Cooking Time: 30 minutes)
