Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, p.s. omelette béarnaise. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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!
P.S. Omelette Béarnaise is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. P.S. Omelette Béarnaise is something that I have loved my entire life. They are fine and they look wonderful.
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 cook it.
The ingredients needed to make P.S. Omelette Béarnaise:
- Get omelette
- Make ready 1 lb rib eye steak
- Prepare 4 jumbo eggs
- Take 3 egg whites (the ones reserved from making the béarnaise sauce)
- Get 1 Salt & pepper to taste
- Prepare 1 Garlic powder to taste
- Take other ingredients
- Prepare 6 oz package sliced large portobello mushrooms
- Prepare 1 Béarnaise sauce
- Make ready 2 tbsp butter
- Get 1 Minced chives, or green onion tops, for garnish
Meat pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Bekijk meer ideeën over recept saus, bearnaise saus, lekker eten. Gruyere Cheese, House Salad, & Bread for the Day. 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.
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.
Gruyere Cheese, House Salad, & Bread for the Day. 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. Gruyere Cheese, House Salad, & Bread for the Day. 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.
So that is going to wrap it up with this special food p.s. omelette béarnaise recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
