Wild Idea Buffalo Recipe of the Week – Grilled Steak Tournedos with Sauce Béarnaise

June 24, 2015 at 5:29 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! Another winning recipe from Jill O’Brien of Wild Idea Buffalo! You can find this recipe and even purchase the Wild Idea Buffalo Tenderloin or Top Sirloin Steak on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Grilled Steak Tournedos with Sauce Béarnaise
By: Jill O’Brien

 
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

 
Entree Ingredients; per serving
1 – 5 or 8 ounce Wild Idea Buffalo Tenderloin or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus, or as many as you like
1 – lemon, quartered
Béarnaise Sauce, recipe follows

Preparation:

1) Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.

2) Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.

3) Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.

4) To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce

Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:Wild Idea

1) Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.

2) Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.

3) When ready to serve, flash blend, adding the vinegar at the end. Season to taste.

*Left over Béarnaise Sauce makes a great sandwich spread or crudité dip.

 

http://wildideabuffalo.com/2015/grilled-steak-tournedos-with-sauce-bearnaise/

One of America’s Favorites – Eggs Benedict

November 18, 2013 at 8:59 AM | Posted in Egg Beaters, Eggs, One of America's Favorites | 5 Comments
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Eggs Benedict with a slice of bacon on the side.

Eggs Benedict with a slice of bacon on the side.

There are conflicting accounts as to the origin of Eggs Benedict, including: In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise.” Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

 

 

 

Eggs Benedict with smoked salmon

Eggs Benedict with smoked salmon

* Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
* Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs

* Eggs Mornay – substitutes the Hollandaise with Mornay (cheese) sauce.

* Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . This is also known as “Eggs Benjamin” in a few restaurants in Canada.
* Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
* Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
* Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
* Irish Benedict replaces the ham with corned beef or Irish bacon.
* Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
* Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
* Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
* Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
* Eggs Chesapeake substitutes Crab cake for the ham.

 

 

 

Preparing Eggs Benedict

Preparing Eggs Benedict

Eggs Benedict is prepared with a lightly toasted English muffin using an oven, toaster oven or traditional toaster. If toasted too long, the muffin can be difficult to slice. This is then topped with Canadian bacon cooked in the oven or on the stove top. On top of this, a poached egg is added. Poaching an egg is to simply drop the egg into a boiling pan of water until cooked (preferably with the yolk still soft). This is then all covered with Hollandaise sauce that requires some amount of practice to perfect. For a single, two-egg serving of this dish, four eggs are used: 2 for the individual servings of poached eggs and 2 yolks for the sauce.
Using a double boiler, slowly heat up the four egg yolks with about a tablespoon or more of lemon juice (to taste) and about 3/4 cup of melted butter, beginning with only half the amount in the double boiler to begin. Whisk this together with about a tablespoon of water and a dash of white pepper until it begins to thicken slightly, then add almost all of the rest of the butter while continuing to whisk. If the sauce begins to separate or is too thick, simply add a tablespoon (or more, as needed) of warm water or use lemon juice.
An alternate Hollandaise preparation, which is faster and uses less butter: two egg yolks, one teaspoon lemon juice, and a pinch of salt, lightly blended. Add 1/4 cup melted butter and blend again. Tabasco may be added for extra flavor.

 

 

 

 

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