Tarragon Beef Tournedo Salad

FOR THE VINAIGRETTE
1/4 cup white wine vinegar
2 tablespoons minced shallots
2 tablespoons olive oil
1 tablespoon minced fresh tarragon 
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon sugar 

FOR THE SALAD
4 cups spring mix salad greens
8 cheery or grape tomatoes, halved
1/2 cup pitted kalamata olives
4 thing slices baguette
2 teaspoons olive oil, divided
1 pound beef tenderloin cut into 4 slices
2 large eggs

Combine vinegar, shallots, olive oil, tarragon, Worcestershire, Dijon, sugar, salt and pepper in a small bowl. Divide salad greens, tomatoes and olives between two plates. Meanwhile, bring a small saucepan of water to simmer over medium heat to poach eggs. Drizzle each baguette slice with 1 teaspoon olive oil. In a large nonstick skillet over medium-high heat, toast bread on both sides, about 3 minutes total. Remove to salad plates. Wipe skillet clean with paper towel. Season steaks with salt and pepper. Add remaining olive oil to skillet and saute steaks for about five minutes on each side. Place steaks on toast. Poach eggs in gently simmering water until whites are firm, about 3 minutes. Remove eggs with slotted spoon. Briefly dry poached eggs by carefully rolling them in a paper towel. Top steak slices with egg. Drizzle each salad - green mixture, baguette, steak slices and egg - with 2 tablespoons of the tarragon vinaigrette.