Poached Eggs With Beef Tenderloin And Tomato Butter Sauce

Chef Randall Cox, the executive corporate chef of Cherokee Nation Entertainment was on the Noon show with a recipe for Poached Egg with Beef Tenderloin And Tomato Butter Sauce.

Thursday, February 11th 2010, 11:04 am

By: News On 6


Eggs and Beef

Ingredients:

  • 8 slices beef tenderloin(2 oz. slices)
  • ¼ cup olive oil
  • 8 whole large eggs
  • 1 teaspoon white vinegar
  • 12 stalks fresh jumbo asparagus, woody ends removed
  • Salt & pepper to taste

 Preparation:  In a 10" sauté pan, heat olive oil over medium fire. Season beef tenderloin slices with salt and pepper, add to a pan and brown on each side for 2 minutes until reaching desired temperature (rare, medium, well). Set aside, keep warm. Bring 1 quart water to a simmer, add vinegar and crack eggs 2 at a time to gently poach in the simmering water, about 2 minutes each. Remove with slotted spoon and keep warm. Steam asparagus in simmering water until tender; Place 2 stalks of the cooked asparagus onto a plate, top each with 2 slices of cooked beef tenderloin and 2 poached eggs Spoon about 1 tablespoon tomato butter sauce (recipe below) atop each poached egg and serve.  

Tomato Butter Sauce

Ingredients:

  • 5 egg yolks
  • 1 lemon juiced
  • 2 tablespoons water
  • Salt
  • Pinch cayenne
  • 3 tablespoons tomato paste
  • 1 pound hot, melted butter

Preparation: Combine the egg yolks, lemon juice, water, salt, cayenne, and tomato paste in a blender and blend until light and fluffy, about 1 minute. Then with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish above

Yield: 4 Servings

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