Preparation
Peel and cube the potato. Fill a large saucepan with water and bring the liquid to a boil.
Add the potatoes to the boiling water and cook until tender, about 15 minutes; do not overcook.
Melt the butter in a large skillet and brown the beef tenderloin over moderately high heat, about three to four minutes.
Remove the meat from the pan with a slotted spoon and set aside.
Add the onions to the skillet and cook for two minutes, then stir in the celery, bell pepper, garlic and bay leaves.
Cook the vegetables for two to three minutes until tender, then blend in the Worcestershire, flour, scallions, cayenne and white pepper.
Season with salt and pepper to taste.
Whisk the beef stock into the mixture and return the diced meat to the pan.
When the mixture comes to a boil, lower the heat and simmer for about 10 minutes, until the liquid has reduced.
Remove the bay leaves and fold in the diced potatoes and parsley.
Spoon two portions of hash onto each serving plate, then place a poached egg on the hash.
Ladle Marchand de Vin sauce over the eggs, garnished with grilled tomatoes and serve.
