Beef Tenderloin Benedict #SundaySupper

This post is sponsored by The Beef Checkoff. All opinions are my own.
A brunch with family and friends can be one of the most rewarding meals we can share. Just the word, “brunch” conjures up a picture of hungry, well-rested guests that skipped setting the alarm. That’s fine since they are on Holiday time.
You can make a brunch as formal or relaxed as you please. Personally I like to have the atmosphere relaxed but the food elegant.
A nice table setting and a special featured dish will make your guests feel special.

I put out a table of nibbles like fresh fruit, cheese, veggies, relish tray and sweets. Don’t forget juices and a coffee bar.
Guests trickle in, but that’s okay because I keep the food warm in chafers or the oven and ready until they are ready to eat.
All this sounds like a lot of work.
In reality most of your meal can be made way ahead of time. Fruit, veggies and cheese can be prepared a day or so ahead. The same goes for a relish tray. Potato and pasta dishes can also be made ahead of time and reheated.
If you pick the right ingredients to serve in your featured dish you will definitely have it made.
Your star ingredient should be easy to cook. It should pair easily with breakfast recipes especially those with eggs. Your star should lend itself to a variety of sauces and condiments with ease.
Beef fits the bill perfectly.

Besides all those great qualities, a 3 ounce serving of lean beef (150 calories and less than 4.5 grams saturated fat on average) helps power your day with Beef’s “Big 10″:
 Iron helps your body use oxygen.
 Choline supports nervous system development.
 Protein helps preserve and build muscle.
 Selenium helps protect cells from damage.
 Vitamins B6 and B12 help maintain brain function.
 Zinc helps maintain a healthy immune system.
 Phosphorus helps build bones and teeth.
 Niacin supports energy production and metabolism.
 Riboflavin helps covert food into fuel.

Serve Beef Tenderloin Benedict and your guests will think you’re spoiling them. Beef tastes wonderful combined with a béarnaise sauce served Eggs Benedict style with a poached egg on an English Muffin.

In reality beef tenderloin can be economical. One 12 ounce portion will make 4 servings. I used a wet aged Black Angus Choice Tenderloin Steak about one-inch in thickness and with less than an eighth-inch of fat cover.

I seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.

While the beef cooks and then rests, you can prepare the rest of the dish.
Start by bringing a pan of water to a gently simmer and poach your eggs.

After you put the water pan on the heat, start your sauce.
Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a 1/4 cup.

Strain through a mesh sieve and allow reduction to cool. You can toss out the shallots and peppercorns. These aromatics did their job and infused their flavors.
I use a blender to make Hollandaise, Béarnaise and any butter based sauces. Butter needs to be whisked in as a slow steady stream and honestly; the blender does a better job and doesn’t complain about a stiff wrist like I do!

When your beef is rested, eggs are poached, muffins are toasted and sauce is ready it’s time to assemble and enjoy!

5.0 from 1 reviews

Beef Tenderloin Benedict

Author: Cindy Kerschner

Ingredients

12 ounces beef tenderloin
4 eggs
2 large English Muffins
⅓ cup dry white wine
⅓ cup white wine vinegar or champagne vinegar
¼ cup finely chopped shallot (from about 1 medium shallot)
1 Tablespoon fresh tarragon chopped plus whole leaves for decoration
¼ tsp whole peppercorns (I use rough ground cracked pepper instead of traditional whole peppercorns)
3 large egg yolks
8 tablespoons unsalted butter (1 stick), melted
½ teaspoon kosher salt

Instructions

Seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.
While the beef cooks and then rests, you can prepare the rest of the dish.
Start by bringing a pan of water to a gently simmer and poach your eggs. After you put the water pan on the heat, start your sauce.
Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a ¼ cup. About 5 minutes.
Strain through a mesh sieve and allow reduction to cool before adding to blender. You can toss out the shallot mixture solids.
Toast muffins. Butter toasted muffins if you like.
Add egg yolks and blend on lowest speed about 20 seconds until blended.
With the blender running, slowly pour hot butter into the blender and mix until thick and lemon colored.
Slice steak horizontally into 4 pieces. Place one piece on each muffin.
Top with a poached egg and a drizzle of sauce. Serve remaining sauce on the side.

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Enjoy these wonderful Holiday menu ideas using beef from the Sunday Supper Group.

Appetizers

Bacon Wrapped Filet Mignon by MealDiva
Chipotle Beef Taco Bites by Feed Me, Seymour
Mini Beef Wellingtons by Bobbi’s Kozy Kitchen
Pepper Steak in Wonton Cups by Flavor Mosaic
Philly Cheesesteak Dip by Life Tastes Good

Brunch or Breakfast for a Crowd

Beef Sausage, Egg and Cheese Roll Ups by Daily Dish Recipes
Beef Tenderloin Benedict by Cindy’s Recipes and Writings
Chicken Fried Steak by kimchi MOM
Potato Pancakes with Filet Mignon and Fried Eggs by Peanut Butter and Peppers
Steak and Egg Breakfast Braid by Curious Cuisiniere

Main Dish

Awesome Avocado Steak Tacos by Cooking Chat
Beef Tenderloin with Gorgonzola Sauce by That Skinny Chick Can Bake
Cider Beef Stew by Magnolia Days
Slow Cooker Beef Barley Soup by Shockingly Delicious
Steak & Mushroom Pie by The Messy Baker

Potluck Style

Beef and Bean Enchilada Bake by The Foodie Army Wife
Braised Beef Ravioli by Family Foodie
Mom’s Lasagna by Alida’s Kitchen
Mozzarella Stuffed Meatballs by Casa de Crews
Skillet Steak Fajitas by Crazy Foodie Stunts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.