Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

THE GATSBY




Source of Recipe


the web


Recipe Introduction


(Poached eggs with asparagusand filet mignon)


List of Ingredients




1 whole beef tenderloin

Vegetable oil

Salt, pepper

8 eggs

24 asparagus spears, tough ends trimmed

4 English muffins, split in half

Cheese sauce (recipe follows)

Paprika



Recipe



Heat a large, ovenproof skillet over high heat. Add just enough oil to film the skillet. Sprinkle meat with salt and pepper. Sear on all sides in hot skillet for about 5 minutes. This may be done up to a day in advance, and the meat refrigerated.

If meat has been refrigerated, let it stand at room temperature for about 20 to 30 minutes before cooking. Preheat oven to 425 degrees. Roast the tenderloin in skillet or in a shallow baking pan for 35 to 40 minutes for medium rare (150 degrees on an instant-read or meat thermometer), or about 40 minutes for medium (160 degrees).

Remove from oven and let stand for 10 minutes before cutting eight steaks, ½-inch thick, from roast. Reserve remaining meat for another use.

About 10 minutes before meat is done, poach the eggs: Crack eggs and slip into the buttered cups of an egg poacher. Cook over simmering water for 3 or 4 minutes, until the whites are just set. Unmold the eggs into a 9-by-12-inch baking pan filled with ½ inch of warm water. When the meat is removed from the oven, turn oven off and place pan with eggs in oven. The eggs will finish cooking in the oven.

About 5 minutes before the meat is done, cook the asparagus: Bring 1 inch of water to a boil in a large, deep skillet. Add asparagus, cover and cook for 3 to 5 minutes, until asparagus are tender but not limp. Drain well.

While asparagus cooks, toast muffin halves and warm cheese sauce. Slice the meat.

Place an unbuttered muffin half on each of 8 plates. Top each with a slice of tenderloin. Place 3 asparagus spears on the meat and top with a poached eggs. Drape with cheese sauce and sprinkle with paprika.

Makes 8 servings.

CHEESE SAUCE

2 cups dry white wine

2 tbsp. cornstarch

1 ½ cups shredded Cheddar cheese

1/3 cup American or Swiss cheese

Combine about 3 tablespoons of the wine with the cornstarch in a small bowl; stir until smooth. Place in saucepan with remaining wine. Bring to a simmer, stirring constantly. Cook and stir until slightly thickened. Add cheese and stir until smooth.

Sauce may be made up to a day in advance and refrigerated. Heat before serving.