Steak au Poivre Benedict скачать в хорошем качестве

Steak au Poivre Benedict

Steak au Poivre Benedict swaps Canadian bacon for a peppercorn-crusted strip steak, perfectly seared and smothered in creamy au poivre-inspired hollandaise sauce. A bold twist on brunch that’s rich, indulgent, and impossible to resist. Ingredients (serves 4): 1 12-14 oz. strip steak, about 1-1½ inch thick 3 tablespoons black peppercorns, whole Kosher salt 1 tablespoon neutral oil, such as avocado oil 12 tablespoons unsalted butter 1 shallot, finely diced 1 teaspoon cognac or bourbon (optional) 3 egg yolks 1 teaspoon fresh-squeezed lemon juice 8 poached eggs 4 English muffins, toasted Chives, chopped Instructions: 1. Remove steak from refrigerator and pat totally dry using paper towels. Coarsely crush peppercorns with the backside of a knife or a rolling pin. Season steak with Kosher salt and some of the crushed peppercorns and let sit while you prepare the hollandaise. Reserve the remaining crushed peppercorns. 2. Add 1 tablespoon of unsalted butter to a small saucepan over medium-low heat. When melted, add shallot and 2 teaspoons of reserved crushed black peppercorns and cook for 2 minutes, until the shallots are softened. Add bourbon, if using, and cook until the alcohol has evaporated, about 1 minute or less. Add remaining butter, allowing it to melt and bubble, but not brown. 3. In a food processor, add 3 egg yolks and 2 teaspoons of water. Turn on the food processor and stream in the hot butter very slowly, a spoonful at a time. The sauce should thicken as the butter is added. When the sauce has emulsified, add lemon juice, ½ teaspoon of Kosher salt and more water, as needed, until pourable. 4. Heat a large stainless steel frying pan over high heat and add 1 tablespoon of avocado oil. Once hot, add steak and let it cook undisturbed for 3 minutes. Once the steak has started to release from the pan, flip and cook for another 2-3 minutes. Check the internal temperature. If you’re close to 130°F, continue cooking. If you have a thicker steak and you’re under 115°F, add 2 tablespoons of butter to the skillet and baste the steak in the butter until it reaches 130°F. Remove the steak and let it rest for 5 minutes before slicing. 5. To assemble, start with a toasted English muffin. Add sliced steak and a poached egg, then drizzle with au poivre hollandaise sauce. Top with chopped chives and more reserved peppercorns, as desired.