Braveheart® Strip and Eggs with Crabmeat Bearnaise
Braveheart® Strip and Eggs with Crabmeat Bearnaise
Directions
- Spray each strip with canola pan spray. Sprinkle beef rub on all sides then wrap and refrigerate overnight for flavors to sink into the beef.
- In a sauté pan over medium heat add half a teaspoon of butter flavored oil and red onion. Cook for 1-2 minutes then add vinegar and tarragon and reduce by 75%. Fold in hollandaise sauce then reserve.
- Cook steaks on grill to your customers desired degree of doneness. Rest steak for 1 minute before carving. Slice the strip steak and arrange in a circular pattern in center of warm entrée plate.
- Heat one teaspoon of butter flavored oil over medium heat in sauté pan. Add crabmeat and salt.
- Bring water and vinegar to a boil then poach each egg for 1-2 minutes.
- Place poached egg on top of sliced steak in center. Followed by two ounces of bearnaise sauce then top with two ounces of warm crabmeat and garnish with two fried basil leaves.
Ingredients
- 2 ea Braveheart® 14 oz. Strip Steak U.S.D.A. Choice
- 1 tbsp Magellan® beef rub
- Brilliance Pan Spray, canola
- 2 ea Nature's Best Dairy® Egg(s)
- 1/2 gal water
- 3 tbsp West Creek® white vinegar
- 8 oz West Creek® hollandaise sauce, prepared
- 1/4 tsp Peak Fresh Produce® Tarragon, minced
- 1/2 tsp Peak Fresh Produce® Onion(s), Red, finely chopped
- 2 tbsp Piancone® Vinegar, White Balsamic
- 4 oz Empire's Treasure® Jumbo Lump crabmeat
- 1 1/2 tsp Brilliance Butter Flavored Oil
- 4 ea Peak Fresh Produce® Basil Leaves, fried for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
