STEAK AND EGGS SAUCE RECIPES

STEAK AND EGGS WITH CREAMY MUSHROOM SAUCE | RACHAEL RAY IN ...

Steak and Eggs with Creamy Mushroom Sauce | Rachael Ray In ... image

Provided by Rachael Ray Every Day

Number Of Ingredients 12

Ingredients

3?½ tablespoons butter
¼ cup chopped onion
1 teaspoon dried thyme
8 ounces sliced mushrooms
1 tablespoon flour
1?½ cups red wine
1?½ cups beef broth
Salt and pepper
2 10 ounces shell steaks
3?½ ounces brie cheese
1 6 inch baguette, split
4 large eggs

Steps:

Preheat the oven to 400 degrees . In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the onion and thyme and cook for 3 minutes. Add the mushrooms and cook, stirring, until golden, about 3 minutes. Stir in the flour for 1 minute, then add the wine. Simmer for 5 minutes, then add the broth and bring to a boil. Cook until thickened, about 15 minutes; season with salt and pepper. Cover to keep warm.
In another large skillet, melt the remaining 1 1/2 tablespoons butter. Season the steaks with salt and pepper and cook for 4 minutes on each side for medium-rare. Transfer to a cutting board.
Spread the brie on the cut sides of the baguette; place on a baking sheet. Toast in the oven to melt the cheese. Slice each half crosswise into quarters.
Fill a deep skillet with water; bring to a slow simmer. Crack 1 egg into a cup. Stir the water, creating a swirl; slide the egg into the water; cook, stirring, until the white is firm, 1 to 1 1/2 minutes. Using a slotted spoon, transfer to a damp dish towel. Season with salt and pepper. Repeat with the remaining eggs.
Thinly slice the steak and divide among 4 plates. Top with the mushroom sauce. Serve with the eggs and brie toasts.

STEAK AND EGGS | MARTHA STEWART

Steak and Eggs | Martha Stewart image

Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate—it goes with everything.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
3 large scallions, thinly sliced (about 1/2 cup)
1/3 cup packed fresh parsley leaves, finely chopped
2 tablespoons red wine vinegar
1 teaspoon aleppo pepper, or large pinch red pepper flakes
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds Flank steak, cut into 4 equal size pieces
4 large eggs
Toast or roasted potatoes, for serving
Hot sauce, for serving

Steps:

For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

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Reviews 5
Total Time 2 hours 35 minutes
Category main-dish

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