Idaho potato, boiled and diced
1 onion, diced
˝ cup red wine sauce (see recipe)
˝ pound beef tenderloin, diced
2 Tablespoons canola oil
the diced tenderloin on all sides and let sit. Fry the potatoes until
golden brown and set aside. Sauté the onions separately. Heat the red
cup veal stock
1 cup red wine
1 sprig thyme
1 Tablespoon butter
all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat.
Add the butter right before serving.
serve, drizzle the sauce around the meat and potatoes mixed with the onions.
Right before serving, separate the eggs. Place the egg yolks back into
the shell. Place the egg on top of the meat and potatoes.