Recipe of Anthony Bourdain P.S. Omelette Béarnaise

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, p.s. omelette béarnaise. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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. Here is how you can achieve it.

P.S. Omelette Béarnaise is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. P.S. Omelette Béarnaise is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this 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:

1. Get omelette
2. Make ready rib eye steak
3. Prepare jumbo eggs
4. Get egg whites (the ones reserved from making the béarnaise sauce)
5. Take Salt & pepper to taste
6. Make ready Garlic powder to taste
7. Take other ingredients
8. Take package sliced large portobello mushrooms
9. Take Béarnaise sauce
10. Prepare butter
11. Take Minced chives, or green onion tops, for garnish

Omelette Béarnaise Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, p.s. omelette béarnaise. One of my favorites food recipes. For mine, I will make it a little bit tasty.

Steps to make P.S. Omelette Béarnaise:

1. 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.
2. 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.
3. 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.
4. 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.
5. Prepare the béarnaise sauce. Plate each omelette, top with sauce, and garnish with the reserved steak slices and minced chives.

One of my favorites food recipes. For mine, I will make it a little bit tasty. Keep warm in oven, set to lowest heat, while preparing the remaining omelettes. 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. Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic Top sirloin steak done the Brazilian way, giving you nothing but the true flavor of the meat.

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