Beef Tenderloin Benedict #SundaySupper

Step 1

Seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.

Step 2

While the beef cooks and then rests, you can prepare the rest of the dish.

Step 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.

Step 4

Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a ¼ cup. About 5 minutes.

Step 5

Strain through a mesh sieve and allow reduction to cool before adding to blender. You can toss out the shallot mixture solids.

Step 6

Toast muffins. Butter toasted muffins if you like.

Step 7

Add egg yolks and blend on lowest speed about 20 seconds until blended.

Step 8

With the blender running, slowly pour hot butter into the blender and mix until thick and lemon colored.

Step 9

Slice steak horizontally into 4 pieces. Place one piece on each muffin.

Step 10

Top with a poached egg and a drizzle of sauce. Serve remaining sauce on the side.