Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, p.s. omelette béarnaise. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
P.S. Omelette Béarnaise is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. P.S. Omelette Béarnaise is something that I’ve loved my entire life. They are nice and they look fantastic.
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 first prepare a few ingredients. 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
- Prepare 1 lb rib eye steak
- Take 4 jumbo eggs
- Take 3 egg whites (the ones reserved from making the béarnaise sauce)
- Take 1 Salt & pepper to taste
- Prepare 1 Garlic powder to taste
- Get other ingredients
- Prepare 6 oz package sliced large portobello mushrooms
- Take 1 Béarnaise sauce
- Prepare 2 tbsp butter
- Make ready 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.
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.
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 this up for this exceptional food p.s. omelette béarnaise recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
