Beef Tournadoux / Creamy Polenta / Poached Egg / Hollendaise Recipe
Chef Special featuring tender beef tournadoux served with creamy polenta, a poached egg, and hollandaise sauce.
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Ingredients
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Beef Tournadoux
Creamy Polenta
Poached Egg
Hollandaise Sauce
Method
Cooking the Beef Tournadoux
- 1
Preparing Creamy Polenta
- 2
Cook the Polenta
In a pot, bring water to a boil. Add salt and slowly whisk in the polenta. Cook over low heat for about 30 minutes, stirring frequently until thickened. Stir in butter and Parmesan cheese until creamy.
Poaching the Eggs
- 3
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
Making Hollandaise Sauce
- 4
Prepare Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly. Gradually add melted butter until thickened. Season with salt and cayenne pepper.
Plating
- 5
Serve the Dish
On a plate, create a bed of creamy polenta, top with seared beef tournadoux, place poached egg on top, and drizzle with hollandaise sauce. Serve immediately.
