Grilled Beef with Creamy Jalapeño Sauce

To prepare sauce ahead, process egg yolks, jalapeño peppers and chopped cilantro in blender container until seasonings are finely chopped. Heat lemon juice in small pan to simmering. Add to egg yolk mixture; blend 45 seconds. With motor on medium speed, add butter, a few drops at a time in the beginning but increase to a thin, regular stream as mixture begins to thicken. (Sauce will be consistency of a creamy salad dressing.) Stir in hot pepper sauce. Pour into jar; cover. Let stand at room temperature up to 1 hour. While meat is cooking, place jar in hot water; stir until sauce is warm, not hot.

Preheat charcoal grill and grease grill rack. Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes). Cook, turning once, 3 to 5 minutes on each side for rare or to desired doneness. Season with salt and black pepper to taste. Spoon sauce over meat; garnish with tomato slices and cilantro sprigs.