Easiest Way to Cook Appetizing P.S. Omelette Béarnaise

P.S. Omelette Béarnaise. Jacques Pépin is perhaps best known for teaching America how to make an omelet. Here, he shares two different techniques for making this perfect egg dish. La sauce béarnaise est un classique en matière de sauce pour accompagner vos viandes rouges notamment et pour relever vos barbecues !

It's named for the province of Bearn, but was really created just west of Paris. Bearnaise also goes great with eggs - top an omelette with it, drizzle it on top of Eggs Benedict, or smear some on a fried egg sandwich. La sauce béarnaise accompagne les viandes et les poissons. You can have P.S. Omelette Béarnaise using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of P.S. Omelette Béarnaise

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

Elle fera merveille lors de vos barbecue. La meilleure recette de SAUCE BEARNAISE! Béarnaise (French for "from Béarn," a province in the Pyrenees mountains) is a sauce made from egg yolks, butter, white wine vinegar, shallots, and tarragon. The sauce gets its thickness from a delicate egg emulsion that must be kept warm to prevent separation.

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 Poule au pot Béarnaise. piedsouslatable.blogspot.com. Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. Dégustée un soir frisquet, cette omelette façon rustique aux pommes de terres, champignons et lardons sera très réconfortante.