Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, p.s. omelette béarnaise. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. P.S. Omelette Béarnaise is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook p.s. omelette béarnaise using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make P.S. Omelette Béarnaise:
- Take omelette
- Prepare 1 lb rib eye steak
- Make ready 4 jumbo eggs
- Take 3 egg whites (the ones reserved from making the béarnaise sauce)
- Take 1 Salt & pepper to taste
- Make ready 1 Garlic powder to taste
- Take other ingredients
- Make ready 6 oz package sliced large portobello mushrooms
- Prepare 1 Béarnaise sauce
- Take 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’s going to wrap this up with this exceptional food p.s. omelette béarnaise recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
