Garlic Butter–Basted Steak & Eggs

Name: Garlic Butter–Basted Steak & Eggs with Truffle Parmesan Potatoes & Dijon Cream Sauce
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz Potato; 1/4 oz Chives; 4 oz Cream Sauce Base; 4 tbsp Cream Cheese; 2 tsp Dijon Mustard; 10 oz Steak; 2 tbsp Garlic; 2 Egg; 3 tbsp Parmesan Cheese; 2 g Truffle Zest; Salt; Black Pepper; 4 tsp Cooking Oil

with Truffle Parmesan Potatoes & Dijon Cream Sauce

By Recipe0 System

Breakfast for dinner! Dinner for breakfast! Whenever you enjoy it, this meal is a rich, elevated experience to savor. You’ll serve a seared, garlic herb butter-basted bavette steak (the “butcher’s cut”!) beside crisp, truffle-dusted Parmesan roasted potatoes. Add a fried egg made to your exact specifications, drizzle it all with a creamy mustard sauce, and sprinkle with fresh chives for extra pops of color and flavor. Sure, Wheaties are cool, but we think this might be the real breakfast of champions.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 oz Chives
4 oz Cream Sauce Base
4 tbsp Cream Cheese
2 tsp Dijon Mustard
10 oz Steak
2 tbsp Garlic
2 Egg
3 tbsp Parmesan Cheese
0.07 oz Truffle Zest
Salt
Black Pepper
4 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch dice. Mince chives.
2

Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3

In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes.

Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.
4

Pat steak* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Remove pan from heat. Add garlic herb butter; stir until melted and spoon over steak until coated.

Transfer steak to a plate to rest, pouring any remaining garlic herb butter from pan over steak. Tent with foil to keep warm. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
6

To sheet with roasted potatoes, add Parmesan and as much truffle zest as you like; toss to combine.

Reheat sauce over medium-low heat, stirring occasionally.

Slice steak against the grain.

Divide steak, eggs, and potatoes between plates in separate sections. Drizzle half the sauce over steak and eggs and garnish everything with chives; serve with remaining sauce in small bowls alongside for dipping.

Steak is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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