Bloody Mary Steak & Eggs Breakfast Feast

We've got an entire beef tenderloin, beautiful beef tenderloin, with some twine under it. And I'm going to do something a little wacky here, but it's going to work out in the end. I'm going to create some nice slits all the way down this tenderloin. Make sure you have a nice sharp boning knife for this, a nice flexible knife. And once we've got these slits cut in all sides of our tenderloin, we're going to garnish it with some bloody merry ingredients. I've got some leeks here for some onion flavor. We're going to go with some carrots in this incision here. Close it up, seal those carrots inside of this tenderloin. And now what are we going to put in here? Jalapenos, some red Fresnos and some orange sweet mini bell peppers. Take an entire head of roasted garlic and squeeze it right in those cavities of those peppers. And that's going to create some extra, extra, super duper pepper garlic confit flavor. Now we're going to go in with some rosemary and some celery. Alternate with celery and rosemary in the last incision. Tie this up to secure it and seal all of those bloody merry ingredients right inside of this tenderloin. When I said bloody merry, now we're going to make some bloody merry. Got some tomato and some vodka. Choose your favorite vodka for this. And some tomato product. I'm going to fill this jar up with your favorite bloody merry ingredients. I've got some herbs here, some celery salt and a little bit of oregano and basil. I like some oregano and basil in my bloody merry. It's a little unconventional, but we like to do things a little unconventional here on Chef Club. Take a whisk. Whisk this up. Incorporate all of those flavors. This is looking like a super duper bloody merry right here. Once we've got all those ingredients incorporated, we're going to season our beef tenderloin with some barbecue spice. My signature barbecue spice. It's got a little cumin in there. A little allspice. Now we're going to dunk this entire tenderloin into the bloody merry. Get it evenly coated with our bloody merry ingredients. This is going to create a beautiful crust on the outside and a nice glaze as well as that signature bloody merry flavor. And now the bloody merry is going to help this barbecue spice adhere to the outside of this tenderloin. Let me get it evenly coated. Evenly spiced. We want a bite of spice in every single bite of tenderloin here. Brush it with some garlic butter. Some butter that I roasted the garlic in. Now we're going to go into the oven. 350 degrees until it's 125 degrees on the interior. I'm going to take some of that same bloody merry mix. We're not going to waste anything here. And get it hot and sizzling in the pan. And that's going to cook all of that sweet beef flavor that we dipped inside. And now we're going to do some eggs cooked in some of that bloody merry mixture. We want these sunny side up. We still want the egg yolks runny. And that cheddar cheese nice and ooey and gooey. Got these eggs on the side. See where we're going here. Breakfast time again here on Chef Club. We've got steak and eggs for a Sunday brunch that you're never ever going to forget. Look at that beautiful color on the inside. 120 degrees just like I said. Still got a beautiful red color. And once we dip it inside those egg yolks and take a bite of this. Your whole world is going to change. Look at that. Place some basil on there. The final touch. Steak and eggs bloody merry style for Sunday brunch here on Chef Club.