Braveheart® Steak and Eggs
Directions
- Bring water and vinegar to a boil.
- Rub filets with olive oil then season with salt and pepper. Cook on grill or under broiler to desired. Place a filet on warm plate.
- Crack eggs into water and cook for 2 minutes then remove with slotted spoon and place on egg on each plated filet.
- Top with bearnaise sauce and garnish with tarragon leaf.
Ingredients
- 4 ea Braveheart® 4 oz U.S.D.A. Choice filet
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Roma® Black Pepper, Ground
- 1/2 tsp salt, sea
- 4 ea Nature's Best Dairy® Egg(s)
- 1 qt water
- 1/4 cup West Creek® white vinegar
- 2 cups Bearnaise sauce, (see recipe below)
- 1/4 cup Peak Fresh Produce® Tarragon
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
