prep time: 2 minutes (not including time to make the hollandaise)
•
cook time: 10 minutes, plus 10 minutes to rest
•
yield: 4 servings
prep time: 2 minutes (not including time to make the hollandaise)
•
cook time: 10 minutes, plus 10 minutes to rest
•
yield: 4 servings
4 (4-ounce) venison or beef tenderloins
Fine sea salt and fresh ground black pepper
1 tablespoon Paleo fat, for frying
4 large eggs
1 cup Easy Dairy-Free Hollandaise ( see here )
1. Season the tenderloins generously on all sides with salt and pepper. Heat the Paleo fat in a cast-iron skillet over medium-high heat. Once hot, add the tenderloins and sear in the fat for 3 minutes on each side, or to your desired doneness (see chart below). Remove from the heat and allow to rest for 10 minutes before slicing or serving. Leave the fat in the pan.
2. While the meat is resting, crack the eggs into the hot skillet with the reserved fat. Season with salt and pepper and fry on medium-low heat until the whites are cooked through on top and the yolks are still runny, about 4 minutes.
3. Slice the tenderloin and place on serving plates. Top with the eggs and hollandaise. Best served fresh.
note: This dish appears in week 2 of the 30-day meal plan. To use as leftovers, the steak and hollandaise can be made ahead and rewarmed, but the eggs should be fried just before serving.
