Ingredients:

  • 1 lb (450 g) beef tenderloin, trimmed
  • 2 tbsp (30 mL) olive oil
  • 2 tsp (10 g) salt
  • 1 tsp (4 g) black pepper
  • 2 tsp (10 g) fresh rosemary, chopped
  • 3 large egg yolks
  • 1 tbsp (15 mL) lemon juice
  • 1/2 cup (115 g) unsalted butter, melted
  • Salt and cayenne pepper to taste
  • 4 English muffins, split and toasted
  • 8 large eggs (for poaching)
  • Fresh chives, chopped, for garnish
  • Microgreens, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Rub the beef tenderloin with olive oil, salt, pepper, and rosemary. Place on a baking sheet and roast for 20-25 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Allow to rest for 10 minutes.
  2. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk until thickened. Gradually drizzle in melted butter, whisking continuously until emulsified. Season with salt and cayenne.
  3. Bring a large pot of water to a gentle simmer. Crack eggs one at a time into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
  4. On each toasted English muffin half, lay a slice of roasted beef tenderloin. Top with a poached egg and drizzle with hollandaise sauce. Garnish with fresh chives and microgreens.