Fleur de Lis

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Sunday, October 9, 2016

Weekend Steak and Eggs: Round Steak with Poached Eggs and Hollandaise Sauce over Asparagus

Now you must admit, this one is special enough for company! But how much more special when you take a few minutes longer and prepare this delicious meal for your family. As I've mentioned before, cooking sometimes is a multi-tasking experience. To be able to have all components of a meal ready to serve at the same time is a wonderful skill to develop. I started this one by making Ina Garten's blender hollandaise sauce. While it rested in the blender, I popped the asparagus into a saucepan with a steamer basket. The steak began to sear in a hot cast iron skillet and I started another saucepan of gently simmering water for the eggs. In about half an hour, brunch was served!

Hollandaise Sauce per Ina Garten
Two egg yolks
1 T. lemon juice
dash of salt
dash of ground cayenne pepper
1 stick of butter, melted

Add egg yolks, lemon juice, salt, and cayenne pepper to the blender. Cover and pulse 5 or 6 times to get started. With blender running on low speed, slowly pour in melted butter. Let mixture blend until thickened, 30 - 45 seconds. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up.

Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Round Steaks:
1 lb. Eye Round Steaks
Freshly ground black pepper
1 T. vegetable oil

Pat steaks dry with paper towels. Season both sides with salt and freshly ground black pepper. Heat a cast iron skillet over high heat. Add vegetable oil to skillet. Carefully place steaks into skillet. Lower heat to medium-high. Let steaks sear on both sides. An internal temperature of 140 degrees with be a medium cook. Adjust your time/temp accordingly to have the steaks just the way you like them. Place on an oven-safe plate and place in warm oven until eggs are ready.

Wash asparagus and remove tough ends. Place a steamer basket into a medium saucepan. Fill with water until it barely reaches the bottom of the steamer basket. Place asparagus into the steamer basket and set heat to medium. Bring water to a gentle boil and cover saucepan. Let asparagus steam until tender, 5 - 7 minutes. Remove from heat and lightly salt.

Now on to the poached eggs:

Bring a small saucepan 2/3 filled with water to a gentle simmer.  Add 1 T. white vinegar.  Break 1 egg into a small ramekin or bowl.  With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool."  The white of the egg will form around the yolk.  Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel.  Repeat with the remaining eggs.

Place a few spears of asparagus on each plate. Top with one of the round steaks, carefully place poached egg on top of the steak and gently spoon the hollandaise sauce on top of the egg. Add a little freshly ground black pepper on top. Serve immediately.

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