Beef Tenderloin Benedict
 
 
Author:
Ingredients
  • 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
Instructions
  1. Seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.
  2. While the beef cooks and then rests, you can prepare the rest of the dish.
  3. 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.
  4. Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a ¼ cup. About 5 minutes.
  5. Strain through a mesh sieve and allow reduction to cool before adding to blender. You can toss out the shallot mixture solids.
  6. Toast muffins. Butter toasted muffins if you like.
  7. Add egg yolks and blend on lowest speed about 20 seconds until blended.
  8. With the blender running, slowly pour hot butter into the blender and mix until thick and lemon colored.
  9. Slice steak horizontally into 4 pieces. Place one piece on each muffin.
  10. 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/