Steak and Eggs Benedict with Béarnaise Sauce

Name: Steak and Eggs Benedict with Béarnaise Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 6 whole black peppercorns, crushed; 2 teaspoons finely chopped fresh chervil (optional); 79 milliliters dry white wine; 3 larges egg yolks; 4 larges eggs; 2 English muffins; 4 servings Kosher salt; 1 teaspoon olive oil; 79 milliliters finely chopped shallot (from about 1 medium shallot); 227 grams (1-1/4- to 1-1/2-inch-thick) New York strip steak (about , left out at room temperature for about 30 minutes; 1 Tbsp fresh tarragon sprigs, leaves removed and finely chopped (about , stems reserved; 8 Tbsps unsalted butter (1 stick), melted; 2 liters cups water; 4 teaspoons white wine vinegar

Steak and Eggs Benedict with Béarnaise Sauce might be a good recipe to expand your morn meal recipe box. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 41g of fat, and a total of 534 calories. valentin day will be even more special with this recipe. A mixture of wine, water, chervil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. 1 person found this recipe to be yummy and satisfying.

Instructions

For the béarnaise sauce:Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat.

Ingredients you will need

Sauce

Water

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Combine the wine, vinegar, shallot, tarragon stems, and crushed peppercorns in a medium frying pan. Bring to a simmer over medium heat and cook until reduced to just over 2 tablespoons, about 5 to 7 minutes. Strain the vinegar mixture through a fine-mesh strainer into a small bowl, pressing on the solids; discard the solids. Set aside to cool, about 10 minutes.

Ingredients you will need

Peppercorns

Tarragon

Shallot

Vinegar

Wine

Equipment you will use

Sieve

Frying Pan

Bowl

Heat a medium heavy-bottomed frying pan (not nonstick) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.)Meanwhile, season the steak on both sides with the measured salt and pepper. Rub both sides with the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Dry Seasoning Rub

Equipment you will use

Frying Pan

Place the steak in the hot pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer—it should read 125°F to 130°F.

Ingredients you will need

Crust

Steak

Equipment you will use

Kitchen Thermometer

Spatula

Tongs

Frying Pan

Transfer the steak to a cutting board and let it rest while you poach the eggs.For the poached eggs:Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep). Reduce the heat to low to keep the water at a bare simmer. Stir in the vinegar.Break 1 egg into a small cup or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Cook until the whites are just set, about 3 minutes. Lift the eggs out of the water with a slotted spoon.

Ingredients you will need

Poached Egg

Vinegar

Steak

Water

Egg

Equipment you will use

Cutting Board

Slotted Spoon

Ramekin

Pot

Place in a bowl of warm water to keep warm.To assemble:Split and toast the English muffins. Coat the cut sides of the muffins with a thin layer of butter, season with salt and pepper, and place on serving plates.Thinly slice the steak and divide it among the muffin halves.Using a slotted spoon, remove the eggs from the warm water. Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the steak. Top the eggs with the desired amount of béarnaise sauce (you may have some left over to serve on the side).

Ingredients you will need

English Muffin

Salt And Pepper

Butter

Sauce

Steak

Toast

Water

Egg

Equipment you will use

Kitchen Towels

Slotted Spoon

Paper Towels

Bowl

Serve immediately.

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 6

whole black peppercorns, crushed 2teaspoons

finely chopped fresh chervil (optional)79milliliters

dry white wine 3larges

egg yolks 4larges

eggs 2

English muffins 4servings

Kosher salt 1teaspoon

olive oil 79milliliters

finely chopped shallot (from about 1 medium shallot)227grams

(1-1/4- to 1-1/2-inch-thick) New York strip steak (about , left out at room temperature for about 30 minutes 1Tbsp

fresh tarragon sprigs, leaves removed and finely chopped (about , stems reserved 8Tbsps

unsalted butter (1 stick), melted 2liters

cups water 4teaspoons

white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.