Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, p.s. omelette béarnaise. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
You've never had anything quite like this! Inspired by my dad's original "Steak Eggs" recipe, my Portobello Steak Omelette Béarnaise will knock your socks off. A great dish to impress dinner guests.
P.S. Omelette Béarnaise is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. P.S. Omelette Béarnaise is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook p.s. omelette béarnaise using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make P.S. Omelette Béarnaise:
- Prepare omelette
- Take rib eye steak
- Take jumbo eggs
- Take egg whites (the ones reserved from making the béarnaise sauce)
- Prepare Salt & pepper to taste
- Take Garlic powder to taste
- Prepare other ingredients
- Get package sliced large portobello mushrooms
- Take Béarnaise sauce
- Get butter
- Make ready Minced chives, or green onion tops, for garnish
Especially yummy on a juicy steak, but also delicious on vegetables and egg dishes. Be sure to check out my P. Omelette Béarnaise recipe for something quite unique and delicious! - P. Gruyere Cheese, House Salad, & Bread for the Day.
Instructions to make P.S. Omelette Béarnaise:
- In a large skillet, melt the butter over medium-low heat. Add the mushroom slices and coat both sides with the melted butter. Turn the heat up to medium-high and fry until golden brown. Remove from skillet and cut into bite-size pieces.
- Season the steak with salt, pepper and garlic powder. In your oven, broil to medium-rare. Cool. Slice a few thin strips and set aside for finishing garnish. Cut the rest of the steak into bite-size pieces and place in a blender. Add the eggs and egg whites. Blend on high for about 30-45 seconds to further chop up the steak pieces.
- Spray a medium-large non-stick skillet with vegetable oil and heat to medium-high. Add 2/3 cups of omelette blender mixture and spread out evenly to cover the bottom of the pan. If desired, season lightly with salt and pepper. Cover skillet and turn heat down to medium. Cook until set, about 5-6 minutes.
- Distribute 1/4 of the mushrooms over half the omelette, fold in half and slide from the skillet onto a cookie sheet. Keep warm in oven, set to lowest heat, while preparing the remaining omelettes.
- Prepare the béarnaise sauce. Plate each omelette, top with sauce, and garnish with the reserved steak slices and minced chives.
The omelette was done well with lots of spinach, gruyere cheese, and a sweet kiwi sauce on top, served with fresh vegetables on the side. It's good to share but the boys didn't like the taste of the spinach. York Steak Sirloin grilled to temp topped w/ homemade onion rings, served with sauteed rosemary potatoes, and a side of bearnaise sauce. The egg matters - some egg yolks are darker than others and taste better…. Get your lemon juice ready to go (yes, you need to use fresh lemon juice.
So that’s going to wrap this up for this special food p.s. omelette béarnaise recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
