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Eggs Benedict Alla La Cucina
Ingredients: 4 each Sliced Ciabatta 4 each Poached Eggs 4 each Roasted Roma Tomato 4 each 1/2 inch Filet Mignon 1 recipe Black Truffle Hollandaise (recipe follows)
Sauce: 3 oz. White Vinegar 1/2 tsp. White Pepper 2 oz. Water 5 each Egg Yolks 1- 25 oz. Lemon Juice 5 qt. Clarified Butter TT. Salt TT. Cayenne Pepper
Method: 1) Combine Vinegar, water and white pepper in a saucepot and reduce by half. 2)Over a double boiler whisk egg yolks, and reduction until doubled in size. 3) Add lemon juice and slowly whisk in butter until all is incorporated. 4) Season 5) Keep warm 6) Sear Filet until desired temperature. 7) Toast Ciabatta 8) Assemble all by layer Ciabatta, Filet, egg, sauce, and Roasted tomato on top. 9) Serve immediately.