Toasted English Muffin Topped with Grilled Beef Tenderloin, Poached Eggs and Bearnaise Sauce
For the bearnaise:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick ( 1/2 cup) unsalted butter, melted
2 tablespoons minced fresh tarragon
Pinch of cayenne
Pinch of salt
For the beef and eggs:
4 (4-ounce) grilled beef filets
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
To make the Bearnaise sauce: Vigorously whisk the egg yolks and the lemon juice together in a stainless steel bowl until the mixture is thickened and has doubled in volume. Place the bowl over a saucepan containing a small amount of simmering water; the water should not touch the bottom of the bowl. Continue to whisk egg yolks rapidly, being careful not to let the eggs get too hot, or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and has doubled in volume. Remove from heat, then whisk in tarragon, cayenne and salt. Cover and place in warm spot until ready to use.
To make the steak and eggs: Grill the beef filets to desired temperature; hold in a warm place. Toast the English muffins, cut side up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add vinegar (this will make the egg white cook faster so it doesn’t spread). Bring to a slow boil. Gently break one of the eggs into the water, taking care not to break the yolk. Repeat with remaining eggs. Reduce the heat to a gentle simmer and cook 3 1/2 minutes, until the egg white is set but the yolk remains soft. Remove with a slotted spoon, allowing the eggs to drain.
To assemble: Place a beef filet on top of each muffin half, followed by a poached egg. Season to taste with salt and pepper. Spoon bearnaise sauce over the eggs.
Makes 4 servings.
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