Hi, I am Elise. Today, we’re going to prepare p.s. omelette béarnaise recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really 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 on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. P.S. Omelette Béarnaise is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook p.s. omelette béarnaise using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make P.S. Omelette Béarnaise:
- Make ready omelette
- Make ready 1 lb rib eye steak
- Make ready 4 jumbo eggs
- Prepare 3 egg whites (the ones reserved from making the béarnaise sauce)
- Make ready 1 Salt pepper to taste
- Get 1 Garlic powder to taste
- Prepare other ingredients
- Get 6 oz package sliced large portobello mushrooms
- Prepare 1 Béarnaise sauce
- Prepare 2 tbsp butter
- Get 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.
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