The Gourmet'S Breakfast Steak
|Beef tenderloin fillets||1020 Gram (6 Pieces, 170 Gram Each)|
|Sliced mushrooms||190 Milliliter|
|Chopped chives||45 Milliliter|
|Demi glace||375 Milliliter|
|Heavy cream||60 Milliliter|
Season the steaks as you like and broil them to your desired doneness.
While steaks cook, heat the butter in a small sauce pan.
Add the mushrooms and saute until all moisture has evaporated.
Add the onions, demi-glace, brandy and sherry.
Bring to a boil and reduce sauce to half its volume.
Swirl in the cream.
Poach the eggs and toast the muffins.
Place a half muffin on serving plates, top with a steak and smother with sauce.
Place an egg on top.
Garnish as desired.