In nonstick skillet, over medium high heat, pan-fry steaks until internal temperature reads 140°F for medium rare or to desired doneness. Remove from heat, keep warm.
To make Hollandaise Sauce: Whisk egg yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper.
Meanwhile, in a large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar.
Gently crack eggs into four small cups and slide into simmering water. Adjust heat to keep water just below a simmer. Cook until the whites of the eggs are set, but the centers are still soft. Remove eggs with slotted spoon.
To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately.
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