Beef Rydberg

Adapted by StarChefs.com
Yield: 2 servings

INGREDIENTS:

2 eggs
1 Idaho potato, boiled and diced
1 onion, diced
½ cup Red wine sauce (see recipe)
½ pound beef tenderloin, diced
2 tablespoons canola oil
Red Wine Sauce
1 cup veal stock
1 cup Red wine
1 shallot
1 sprig thyme
1 tablespoon butter

METHOD:

Sear 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 wine sauce. 

For the Red Wine Sauce

Put all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat. Add the butter right before serving. 

To Assemble and Serve

To 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. 

Sear 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 wine sauce. Put all the ingredients into a pot. Reduce to a 1/3 of the liquid on low heat. Add the butter right before serving. To 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.