Beef Tenderloin Benedict
- 12 ounces beef tenderloin
- 4 eggs
- 2 large English Muffins
- ⅓ cup dry white wine
- ⅓ cup white wine vinegar or champagne vinegar
- ¼ cup finely chopped shallot (from about 1 medium shallot)
- 1 Tablespoon fresh tarragon chopped plus whole leaves for decoration
- ¼ tsp whole peppercorns (I use rough ground cracked pepper instead of traditional whole peppercorns)
- 3 large egg yolks
- 8 tablespoons unsalted butter (1 stick), melted
- ½ teaspoon kosher salt
- Seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.
- While the beef cooks and then rests, you can prepare the rest of the dish.
- Start by bringing a pan of water to a gently simmer and poach your eggs. After you put the water pan on the heat, start your sauce.
- Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a ¼ cup. About 5 minutes.
- Strain through a mesh sieve and allow reduction to cool before adding to blender. You can toss out the shallot mixture solids.
- Toast muffins. Butter toasted muffins if you like.
- Add egg yolks and blend on lowest speed about 20 seconds until blended.
- With the blender running, slowly pour hot butter into the blender and mix until thick and lemon colored.
- Slice steak horizontally into 4 pieces. Place one piece on each muffin.
- Top with a poached egg and a drizzle of sauce. Serve remaining sauce on the side.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/beef-tenderloin-benedict-sundaysupper/
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