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Beef, Fried Eggs

Beef, Eggs Benedict



Beef Tenderloin

2-3 pounds, butt end beef tenderloin

2 tablespoons finely chopped rosemary

1tablespoon garlic powder

1/4 teaspoon cayenne pepper

2 teaspoons salt

3 tablespoons olive oil


Herbed French Baguette

1 French baguette sliced in half lengthwise and then sliced into 3 1/2-4 inch pieces

4 tablespoons salted butter, melted

1 teaspoon finely grated shallot

1/2 teaspoon finely chopped fresh thyme 


Hollandaise Sauce

3 egg yolks, room temperature

2 teaspoons fresh lemon juice

3/4 cup hot butter


White pepper


Beef Tenderloin

Mix all ingredients together, rub all over beef tenderloin and place in a roasting pan.  Preheat over to 400 degrees and roast until the beef reaches an internal temperature of 145 degrees (about 45-50 minutes).  Remove from over and let rest 15-20 minutes.


Herbed French Baguette

Mix melted butter, shallot and thyme together in a small bowl.  Brush the sliced side of baguette with herbed butter.  Place on a baking sheet lined with parchment paper and place in a 425 degree oven until lightly toasted.


Hollandaise Sauce

Beat egg yolks and lemon juice In the top of a double boiler over low heat 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.

Fry eggs in a no-stick pan, to over-easy or a over-medium doneness.  You want them to be runny.  Season with salt and pepper.  


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.

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