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Ingredients
2 beef tenderloins cut in 2 inch thick pieces
2 eggs
4 cups salted water for boiling
3 tablespoons white wine vinager
1/2 tablespoon canola oil
Directions
Get a cast-iron or heavy bottomed pan screaming hot
While the pan is heating season the steak generously with kosher salt
Bring a pot of the water and vinegar to a boil, then turn down to a low simmer (the water temperature should be about 165 degrees Fahrenheit)
Add the oil to the pan and sear the steak about 2 1/2 minutes per side, once you turn the steaks onto the second side drop the eggs in the water. Let the eggs cook 2 1/2 - 3 minutes
Remove meat from the pan and let rest
With a slotted spoon pul out the eggs and place on a plate with a paper towel to absorb any moisture
Slice the steak and serve with the egg on top
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