2-3 pound butt end beef tenderloin
2 tablespoon finely chopped rosemary
1tablespoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
3 tablespoons olive oil
Mix all ingredients together except olive oil. Once blended nicely, add olive oil and mix well. Rub all over beef tenderloin and place in a roasting pan. Preheat over to 400 degrees. Roast until beef reaches an internal temperature of 145 degrees (about 45-50 minutes). Remove from over and let rest 20-30 minutes.
Herbed French Bread
Fresh baked French bread load
4 tablespoons melted salted butter
1 teaspoon minced shallot
1/2 teaspoon finely chopped thyme
Mix melted butter, shallot and thyme together in a small bowl. Cut french bread into 3 1/2 inch sections. Cut sections in half and brush with herbed butter. Place herbed butter sides down in a large saute pan and brown over medium-low heat. Turn over and brown the bottom sides.
3 egg yolks room temperature
2 teaspoons fresh lemon juice
3/4 cup melted butter
In the top of a double boiler over low heat, beat egg yolks and lemon juice with a hand held mixer until thickened and doubled in volume. Do not let water touch the top half of double boiler. Slowly drizzle in butter while beating until thickened. Remove from heat. Season with salt and white pepper and keep warm until ready to use.
Makes about 1 cup.
Cook eggs in a saute pan to over-easy or over medium doneness. You want them to be runny. Season with salt and pepper. Square off eggs by using a sharp knife so they lay uniformly on top of the French bread slices.
Place an egg on top of each French bread slice. Top with thin slices of beef tenderloin and finish with hollandaise sauce. Season with fresh cracked pepper. Serve.