Hi, I am Elise. Today, I will show you a way to prepare p.s. omelette béarnaise recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
P.S. Omelette Béarnaise Recipe
P.S. Omelette Béarnaise is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. P.S. Omelette Béarnaise is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Prepare omelette
- Take 1 lb rib eye steak
- Make ready 4 jumbo eggs
- Make ready 3 egg whites (the ones reserved from making the béarnaise sauce)
- Take 1 Salt & pepper to taste
- Make ready 1 Garlic powder to taste
- Make ready other ingredients
- Make ready 6 oz package sliced large portobello mushrooms
- Take 1 Béarnaise sauce
- Make ready 2 tbsp butter
- Prepare 1 Minced chives, or green onion tops, for garnish
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.
So that’s going to wrap this up for this distinctive dish p.s. omelette béarnaise recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
