Ingredients:

8 each Eggs
4 each English muffins, split
1/4 cup Clarified butter
8 each Beef tenderloin medallions, 2 1/2 - 3 oz. Each
to season Salt
to season Fresh ground black pepper
as needed Bernaise Sauce (recipe follows)
as needed Brown sauce or Demi-Glace (recipe follows)
to garnish Chives minced

Method:
Prepare Bernaise Sauce and Brown Sauce per recipes, reserve. Season beef tenderloin medallions with salt and pepper. Grill beef medallions to desired doneness, reserve keeping warm. Place water in a medium saucepan and bring to a very light simmer. Spread clarified butter on English muffins and grill until golden brown, reserve keeping warm. Crack eggs one by one into small bowl and carefully place into simmering water (cooking no more than 4 eggs at a time). Poach eggs until whites are set, with yolks still liquid, approximately 3 - 4 minutes. Remove poached eggs from water and drain well. Place grilled English muffins on warm serving plates. Top with beef medallions and a small amount of brown sauce. Place poached eggs over beef medallions. Nappe with Bernaise Sauce and garnish with minced chives.

Makes 4 servings

Chef Larry's Bernaise Sauce

4 each Egg yolks, large
4 tsp. Water
2 tsp. Fresh lemon juice
1/8 tsp. Hot pepper sauce
8 oz. Butter, unsalted, melted and separated
to season Salt
to season Fresh ground black pepper
For the tarragon reduction:
1/2 tsp. Tarragon leaves, dry
1/2 tsp. Shallot, minced
2 tsp. Red wine vinegar
1/4 cup White wine

Method:
Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until "sec" or dry. Remove from heat and reserve.Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.

Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Reserve keeping at room temperature until service.

Makes approximately 1 1/2 cups

Chef Larry's Brown Sauce

1 tsp. Butter
1/2 tsp. Shallots, minced
2 oz. Smoked ham, finely diced
2 each Fresh thyme sprigs
4 oz. Burgundy wine
3 cups Beef stock
to taste Salt
to taste Fresh ground black pepper

For the roux:

3 tblspn. Butter
5 tblspn. Flour

Method:
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes.

Melt 1-teaspoon butter in a saucepan. Add shallots, ham and thyme. Sauté briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 cups