How to Prepare Delicious P.S. Omelette Béarnaise

P.S. Omelette Béarnaise. omelette à la béarnaise, œufs, piments, lard fumé, plat. Par Cuisine et Vins de France. I tried to Master the Perfect French Classic Omelette.

P.S. Omelette Béarnaise Recette simple et culte pour souper en célibataire, elle se cuisine simplement avec des oeufs, des herbes, voire du fromage. Mais elle peut aussi s'enrichir d'un tas de restes qui ne demandent qu'à servir dans le fond. La sauce béarnaise est un classique en matière de sauce pour accompagner vos viandes rouges notamment et pour relever vos barbecues ! You can cook P.S. Omelette Béarnaise using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of P.S. Omelette Béarnaise

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

Faire sa sauce béarnaise maison, c'est simple et efficace ! This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick. This hearty cheese omelet recipe becomes a one-dish meal with the addition of chopped fresh spinach and chopped tomato.

P.S. Omelette Béarnaise instructions

  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..

La sauce béarnaise ne se prépare pas à l'avance et ne se réchauffe pas en principe car elle risque vite de trancher et les oeufs risquent de cuire (on ne veut pas une omelette). In a large frying pan or skillet, heat olive oil over medium-high heat. It feels really great to make a more personal film this year, now that I know the ropes of filmmaking a bit better. In a large frying pan, heat olive oil over medium-high heat. Faire chauffer dans une casserole le vin risling, avec le vinaigre et les echalottes, lasser réduire de moitié.

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Tags: #breakfast #fried #omelet #omelette

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