Steak and Eggs
Serves 4
4 each piece of Beef Tenderloin 3-4 ounces each
2 tbsp butter
1 tbsp olive oil
Salt and pepper
4 eggs poached
Steamed asparagus
Method of prep:
Season the steaks with salt and pepper at least 2-3 hours and place back in the refrigerator.
When ready to cook, have the Bearnaise Sauce ready and keep warm.
In a skillet heat the oil and butter until it starts to lightly brown, Do not let it burn.
Quickly place the steaks in the hot pan and let sizzle until brown on one side about 21/2 min then flip and now quickly poach the eggs they take about 3 min for large eggs.
Let the steaks rest just for a min or so until the eggs are done.
Place a nice dollop of bearnaise on a plate, top with the steak, top with the egg and just some shaved scallions for color,
Add the steamed asparagus of another vegetable and serve at once.
Bearnaise Sauce
2. tablespoons tarragon vinegar
2. tablespoons dry white wine
1/4. cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1.tablespoon finely chopped tarragon leaf
3. large egg yolks
1. tablespoon water
3/4 cup unsalted butter, very soft (I’ve always used 1 1/2 sticks)
coarse salt
pepper, if desired
directions
Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
Whisk until thick and pale, about 2 minutes.
Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
To moderate heat, frequently move pan off burner for a few seconds, then back on.
As they cook, the eggs will become frothy and increase in volume, then thicken.
When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
By spoonful’s, add soft butter, whisking constantly to incorporate each addition.
As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
Continue incorporating butter until sauce has thickened to consistency desired.
Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
Add a few droplets of lemon juice if necessary.