Tender Loin Roasted with Fresh Sage and Crispy Poached Egg

Indulge in a culinary experience with this Tender Loin Roasted with Fresh Sage, perfectly complemented by a Crispy Poached Egg. This dish marries the rich, savory flavors of tenderloin with the aromatic notes of fresh sage, creating a symphony of taste that is sure to impress your guests or elevate your weeknight dinner.

Ingredients

• 2 lbs beef tenderloin
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• 1 tablespoon white vinegar
• Fresh sage leaves for garnish
• Optional: side of roasted seasonal vegetables

Cooking Instructions

Step 1: Prepare the Tenderloin

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

2. Season the Meat: Pat the beef tenderloin dry with paper towels. In a small bowl, mix the olive oil, minced garlic, chopped sage, salt, and pepper. Rub this mixture all over the tenderloin, ensuring it’s generously coated for maximum flavor.

Step 2: Roast the Tenderloin

3. Sear the Tenderloin: In a large oven-safe skillet over medium-high heat, sear the tenderloin on all sides until it develops a beautiful brown crust (about 3-4 minutes per side).

4. Roast: Transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Use a meat thermometer for accuracy.

Step 3: Poach the Eggs

5. Prepare to Poach: In a medium saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar to the water, which helps the egg whites coagulate.

6. Poach the Eggs: Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and let drain on paper towels.

Step 4: Assemble and Serve

7. Rest the Meat: Once the tenderloin is done, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.

8. Slice and Plate: Slice the tenderloin into thick medallions. Place a few slices on each plate, top with a poached egg, and garnish with fresh sage leaves. Serve with a side of roasted seasonal vegetables for a complete meal.

Cooking Tips

• Choosing the Right Cut: Look for a tenderloin that is well-marbled, as the fat will enhance flavor and moisture. USDA Prime is an excellent choice for special occasions.
• Searing Technique: For the best crust, ensure your skillet is hot before adding the meat. This locks in juices and creates a delicious outer layer.
• Poaching Eggs: For perfect poached eggs, use the freshest eggs possible. Older eggs tend to spread out more in the water.
• Flavor Variations: Experiment with herbs such as thyme or rosemary if you wish to vary the flavor profile. You could also add a splash of lemon juice to the poaching water for a citrusy twist.

Pairing Suggestions

Pair your tenderloin with a robust red wine, such as a Cabernet Sauvignon or a Malbec, to complement the richness of the meat. A side of garlic mashed potatoes or a fresh arugula salad drizzled with balsamic vinaigrette can add balance to the meal.

Photography Ideas

Capture the essence of this dish by photographing the succulent slices of tenderloin alongside the glossy poached egg. A rustic wooden table setting with fresh herbs in the background can enhance the visual appeal.

This Tender Loin Roasted with Fresh Sage and Crispy Poached Egg is a showstopper that invites you to savor every bite. Whether it’s a quiet dinner at home or a festive celebration, this recipe brings warmth and elegance to your table.

For more delicious recipes and cooking tips, feel free to explore additional resources like Serious Eats or Bon Appétit. Happy cooking!