Braveheart® Steak and Eggs
Braveheart® Steak and Eggs
Directions
- Bring water and vinegar to a boil.
- Rub filets with olive oil then season with salt and pepper. Cook on grill or under broiler to desired. Place a filet on warm plate.
- Crack eggs into water and cook for 2 minutes then remove with slotted spoon and place on egg on each plated filet.
- Top with bearnaise sauce and garnish with tarragon leaf.
Ingredients
- 4 ea Braveheart® 4 oz U.S.D.A. Choice filet
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Roma® Black Pepper, Ground
- 1/2 tsp salt, sea
- 4 ea Nature's Best Dairy® Egg(s)
- 1 qt water
- 1/4 cup West Creek® white vinegar
- 2 cups Bearnaise sauce, (see recipe below)
- 1/4 cup Peak Fresh Produce® Tarragon
Bearnaise Sauce
Directions
- Melt two tablespoons unsalted butter in pan over medium heat. Add shallots, salt, and pepper. Cook for 2-3 minutes.
- Add vinegar and cook until it is evaporated. Transfer the shallot reduction to a bowl.
- In a blender add egg yolks and lemon juice. With blender running on medium slowly add clarified butter. Then add shallot reduction and tarragon to the blender to combine.
- Reserve at room temperature for service.
Ingredients
- 1/2 lb Nature's Best Dairy® Butter, Unsalted, clarified
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 5 tbsp Peak Fresh Produce® Shallot(s), minced
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 4 tbsp vinegar, champagne
- 4 ea Nature's Best Dairy® egg yolk
- 2 tbsp Ascend® Juice, Lemon
- 2 tbsp Peak Fresh Produce® Tarragon, minced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
