NAPA TENDERLOIN BENEDICT

Ingredients

• 1-1/2 pounds beef tenderloin, trimmed
• 2-1/4 cups red Zinfandel wine, divided
• garlic salt and freshly ground pepper to taste
• 1 stick (four ounces) butter, cut into pieces
• 4 egg yolks
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup finely chopped drained sun-dried tomatoes
• 1/2 cup light sour cream
• 2 tablespoons prepared basil pesto
• thinly sliced red onion rings
• 12 medium eggs, poached
• 6 BAYS^® English Muffins, split and lightly toasted
• Basil sprigs

Instructions

• Combine Tenderloin and 2 cups wine in plastic zipper-top bag. Marinate 30 minutes to 1 hour. Remove from marinade; place in oiled 9-inch square baking pan. Sprinkle with garlic salt and pepper; roast in preheated 425° F oven 20 to 25 minutes. Remove from oven, cover with foil and let stand 10 minutes.
  
  
• While tenderloin is roasting, prepare Napa Valley Tomato. In a saucepan, boil remaining ¼ cup wine until reduced to 1 tablespoon. Reduce heat and stir in butter, one piece at a time, and heat until bubbling. In blender container, combine egg yolks, salt and pepper. Cover blender, and at high speed, pour butter in a steady stream until mixture is completely emulsified. Gently stir in sun-dried tomatoes. Serve immediately or keep warm in heated thermos.
  
  
• Combine sour cream and pesto. Spread on toasted muffin halves; top with slices of onion. Slice tenderloin and place a slice on each muffin half. Top with poached egg. Spoon sauce on top. Garnish with basil sprig.