Brunch Steak with Hollandaise Sauce

Directions

  1. Season flat iron on each side and place on grill. Cooking evenly on both sides until medium. Place steak to the side to rest for 2 minutes.
  2. Place Potatoes in the middle of plate or skillet.
  3. Slice the flat iron at a 45 degree angle and shingle over the potatoes. Ladle the sauce over steak and serve.

Ingredients

  • 6 oz Braveheart® Black Angus Beef Steak(s), Flat Iron
  • 6 oz Brunch Potatoes
  • 2 pinches hickory seasoning
  • 2 oz hollandaise sauce

Brunch Potatoes

Directions

  1. Melt butter in a large saucepan. Sauté onions with salt, pepper and chicken base until onions are soft.
  2. Mix cream with cheese. 
  3. Add onions & cream mixture to potatoes and mix well.
  4. Spray 3 2” hotel pans with food release. Divide potato and cream mixture evenly into 3 2” hotel pans. Cover with plastic wrap and foil. Bake at 350 degrees for 45 minutes.
  5. Remove foil and plastic wrap and lightly brown for approximately 30 minutes.

Ingredients

  • 2 Tbsps. black pepper, ground
  • 1/4 lb. Nature's Best Dairy® Butter
  • 6 qts. Nature's Best Dairy® Cream, Heavy Whipping
  • 6 cups Peak Fresh Produce® Onion(s), Chopped
  • 6 cups Roma® Cheese, Parmesan
  • 1 Tbsp. salt
  • 1/2 cup West Creek® Base, Chicken
  • 20 lbs. West Creek® Hash Browns, IQF