Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, p.s. omelette béarnaise. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
P.S. Omelette Béarnaise is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. P.S. Omelette Béarnaise is something which I have loved my entire life. They’re nice and they look wonderful.
Keep warm in oven, set to lowest heat, while preparing the remaining omelettes. Plate each omelette, top with sauce, and garnish with the reserved steak slices and minced chives. Omelette Béarnaise rib eye steak • jumbo eggs • egg whites (the ones reserved from making the béarnaise sauce) • Salt & pepper to taste • Garlic powder to taste • package sliced large portobello mushrooms • Béarnaise sauce • butter P. Omelette Béarnaise rib eye steak • jumbo eggs • egg whites (the ones reserved from making the béarnaise sauce) • Salt & pepper to taste • Garlic powder to taste • package sliced large portobello mushrooms • Béarnaise sauce • butter Béarnaise sauce is to DIE for!
To begin with this recipe, we have to prepare a few components. 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:
- Make ready omelette
- Prepare 1 lb rib eye steak
- Make ready 4 jumbo eggs
- Get 3 egg whites (the ones reserved from making the béarnaise sauce)
- Get 1 Salt & pepper to taste
- Prepare 1 Garlic powder to taste
- Get other ingredients
- Make ready 6 oz package sliced large portobello mushrooms
- Take 1 Béarnaise sauce
- Get 2 tbsp butter
- Get 1 Minced chives, or green onion tops, for garnish
Whisk in half the chopped herbs and season with salt and pepper. In another small bowl, stir together the soft, creamy cheese with the sour cream or crème fraîche. Heat the butter and oil in a skillet over low heat. Use only homemade broth to make this classic of French cuisine — never a bouillon cube.
Steps 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.
Heat the butter and oil in a skillet over low heat. Use only homemade broth to make this classic of French cuisine — never a bouillon cube. The extra effort is well worth it. You can simplify matters by making the broth a day ahead of time while doing something else in the kitchen. Meat pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks.
So that’s going to wrap it up with this special food p.s. omelette béarnaise recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
