Poached Eggs With Beef Tenderloin And Tomato Butter Sauce

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