What would be the "Ultimate" Steak & Eggs?
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anew returner
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What would be the "Ultimate" Steak & Eggs?
On Apr 10, 1:21?pm, "Bob Terwilliger"
wrote:
The best I've ever had was a Benedict made with a filet mignon, cooked
perfectly.
On Apr 10, 1:21?pm, "Bob Terwilliger"
wrote:
The best I've ever had was a Benedict made with a filet mignon, cooked
perfectly.
anitasdame
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"Bob Terwilliger" wrote in message
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Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
the side. Or, use the yolks for sauce Bernaise. Have that on the side with
the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is a
French steak dish, purportedly created for the composer Gioachino Rossini by
Auguste Escoffier, although the identity of the creator of the dish remains
a matter of dispute. The dish comprises a tournedos (filet mignon) of beef,
pan-fried in butter, served on a crouton, and topped with a slice of whole
foie gras. The dish is garnished with slices of black truffle, and finished
with a Madeira demi-glace sauce.
I've attempted this, though not for years. We brought goose liver back from
France, squandered on truffles here, and made our own demi-glace.
Kent
news:[email protected]...
Tournedos Rossini with Foie Gras: I'd leave out the eggs, or have eggs on
the side. Or, use the yolks for sauce Bernaise. Have that on the side with
the Madeira sauce with the steak. From Wikipedia: "Tournedos Rossini is a
French steak dish, purportedly created for the composer Gioachino Rossini by
Auguste Escoffier, although the identity of the creator of the dish remains
a matter of dispute. The dish comprises a tournedos (filet mignon) of beef,
pan-fried in butter, served on a crouton, and topped with a slice of whole
foie gras. The dish is garnished with slices of black truffle, and finished
with a Madeira demi-glace sauce.
I've attempted this, though not for years. We brought goose liver back from
France, squandered on truffles here, and made our own demi-glace.
Kent
atomic punk
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littlebear218
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"Bob Terwilliger" wrote in message
White Italian truffles would be ideal, as you state.
I go with the idea of harissa on eggs. I'm presently in London
which afforded us the opportunity to buy unpasteurized, lower-salt,
fresh rose harissa rather than the jarred product, which is
already wonderful, but the fresh stuff is that much better.
I could visualize a poached egg on toast dish but with thinly
sliced rib steak beneath the egg.
We didn't have steak with our poached eggs with harissa this morning,
but we did have some slices of Extremadura ham next to them
on the plate. That stuff is also really good. (L17 / 100 g, not
too bad, given the flavor concentration.)
Steve
White Italian truffles would be ideal, as you state.
I go with the idea of harissa on eggs. I'm presently in London
which afforded us the opportunity to buy unpasteurized, lower-salt,
fresh rose harissa rather than the jarred product, which is
already wonderful, but the fresh stuff is that much better.
I could visualize a poached egg on toast dish but with thinly
sliced rib steak beneath the egg.
We didn't have steak with our poached eggs with harissa this morning,
but we did have some slices of Extremadura ham next to them
on the plate. That stuff is also really good. (L17 / 100 g, not
too bad, given the flavor concentration.)
Steve
hay skyler.
New member
Kent wrote:
Marginalizing or omitting the eggs rather disqualifies the dish from being
the ultimate steak & egg dish. I'm sure you'll agree.
I'm still mulling over my concept of the "ultimate" steak & egg dish.
Besides truffles, I think potatoes would have to be in there somewhere. Some
kind of sauce which enhances all the other components; maybe just a compound
butter with thyme and shallots.
Bob
Marginalizing or omitting the eggs rather disqualifies the dish from being
the ultimate steak & egg dish. I'm sure you'll agree.
I'm still mulling over my concept of the "ultimate" steak & egg dish.
Besides truffles, I think potatoes would have to be in there somewhere. Some
kind of sauce which enhances all the other components; maybe just a compound
butter with thyme and shallots.
Bob
Time to S**T a BRICK!
New member
Sqwertz wrote:
And then yoose woke up and settled for tube steak and pickled eggs.
And then yoose woke up and settled for tube steak and pickled eggs.
sf wrote:
Good point; it needs to be lightened up.
The potatoes I had in mind were something like this:
Peel yellow potatoes and cut into slices about three-eighths of an inch
thick. Brown them in oil, then simmer in stock until tender.
I'm not thinking of a BIG steak, probably only about four ounces or so cut
from a larger cooked steak. The egg should not be lost in the steak. The
truffles would be shaved over the top. Can you think of a sauce which would
complement all that while still being fairly light?
Bob
Good point; it needs to be lightened up.
The potatoes I had in mind were something like this:
Peel yellow potatoes and cut into slices about three-eighths of an inch
thick. Brown them in oil, then simmer in stock until tender.
I'm not thinking of a BIG steak, probably only about four ounces or so cut
from a larger cooked steak. The egg should not be lost in the steak. The
truffles would be shaved over the top. Can you think of a sauce which would
complement all that while still being fairly light?
Bob
cristina :)
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Turkish Guy With A Turban
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On Sun, 10 Apr 2011 22:38:15 -0700, "Bob Terwilliger"
wrote:
Potatoes so thin don't need to be cooked twice, but simmer first and
brown after would be my preference.
SIL harvested his first Yukon Golds last week and he says they were
sublime cooked fresh from the ground.
My favorite sauce with steak is bernaise, which I suppose could be
made light and ephemeral.... but I'd save it for brunch - a late one.
I think compound butter (and not a lot) would be better for breakfast.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Potatoes so thin don't need to be cooked twice, but simmer first and
brown after would be my preference.
SIL harvested his first Yukon Golds last week and he says they were
sublime cooked fresh from the ground.
My favorite sauce with steak is bernaise, which I suppose could be
made light and ephemeral.... but I'd save it for brunch - a late one.
I think compound butter (and not a lot) would be better for breakfast.
--
Today's mighty oak is just yesterday's nut that held its ground.
Sweet Rachel
New member
sf wrote:
Nothing like garden fresh, and garden fresh potatoes are even more tasty
than the routine goodness of other garden fresh produce. One of the few
things i think a pressure cooker is good for, fresh new potatoes,
quickly cooked with a dash of salt.
I cant imagine cooking much less eating a steak for b'fast. But as you
state, for lunch or dinner i usually make a butter & wine pan sauce
from the resulting fond of the suated steak or steak pieces.
Until they recently closed a local butcher sold "English short ribs"
that i would occasionally season & dredge a couple of in flour and saute
till nicely browned, remove from the pan and put the short ribs aside
for later braising and proceed to make a pan sauce from the remaining
fond to serve with some other quickly prepared foods. Those English
short ribs make an remarkable fond for producing a very tasty sauce from.
And speaking of compound butters, there is also an anchovy butter i have
made a few times from a Lidia Bastianich recipe for a large grilled
steak that i think is very good, i just don't keep enough anchovies
around to think of making it in any spontaneous way.
I tried looking it up on her site but couldn't find what i remember from
the show, butter, mashed anchovies, a soupcon of well mashed garlic,
salt, pepper, capers & a touch of various vinegar's or lemon juice if
desired, a few drops of a good balsamic is very nice.
Lydia adds a bit of the ubiquitous parsley iirc but i hardly ever
remember to purchase it.
All well mixed with room temp butter, no heating of any of the
ingredients, so use discrete amounts especially of the raw garlic, and
chill in the fridge till ready to use, serve the steak right off the
grill with a tbs. of the butter.
--
JL
Nothing like garden fresh, and garden fresh potatoes are even more tasty
than the routine goodness of other garden fresh produce. One of the few
things i think a pressure cooker is good for, fresh new potatoes,
quickly cooked with a dash of salt.
I cant imagine cooking much less eating a steak for b'fast. But as you
state, for lunch or dinner i usually make a butter & wine pan sauce
from the resulting fond of the suated steak or steak pieces.
Until they recently closed a local butcher sold "English short ribs"
that i would occasionally season & dredge a couple of in flour and saute
till nicely browned, remove from the pan and put the short ribs aside
for later braising and proceed to make a pan sauce from the remaining
fond to serve with some other quickly prepared foods. Those English
short ribs make an remarkable fond for producing a very tasty sauce from.
And speaking of compound butters, there is also an anchovy butter i have
made a few times from a Lidia Bastianich recipe for a large grilled
steak that i think is very good, i just don't keep enough anchovies
around to think of making it in any spontaneous way.
I tried looking it up on her site but couldn't find what i remember from
the show, butter, mashed anchovies, a soupcon of well mashed garlic,
salt, pepper, capers & a touch of various vinegar's or lemon juice if
desired, a few drops of a good balsamic is very nice.
Lydia adds a bit of the ubiquitous parsley iirc but i hardly ever
remember to purchase it.
All well mixed with room temp butter, no heating of any of the
ingredients, so use discrete amounts especially of the raw garlic, and
chill in the fridge till ready to use, serve the steak right off the
grill with a tbs. of the butter.
--
JL
On Mon, 11 Apr 2011 10:22:35 -0700, "M. JL Esq."
wrote:
We sometimes have steak and eggs (+ hash browns) for breakfast, but
the steak is leftover from the night before. I just wouldn't think of
doing it for my own breakfast under any other circumstances.
Oh, man... you *would* tempt me like that! Short ribs are my
husband's favorite midrange restaurant meal.
Why don't you make a big batch of it (use the whole tin of anchovies,
use more parsley at once) and freeze in smaller portions or a log?
OH! I googled Lidia. This truffle and anchovy compound butter may be
just what the Dr. ordered for Bob's breakfast!
http://www.lidiasitaly.com/recipes/detail/414
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
We sometimes have steak and eggs (+ hash browns) for breakfast, but
the steak is leftover from the night before. I just wouldn't think of
doing it for my own breakfast under any other circumstances.
Oh, man... you *would* tempt me like that! Short ribs are my
husband's favorite midrange restaurant meal.
Why don't you make a big batch of it (use the whole tin of anchovies,
use more parsley at once) and freeze in smaller portions or a log?
OH! I googled Lidia. This truffle and anchovy compound butter may be
just what the Dr. ordered for Bob's breakfast!
http://www.lidiasitaly.com/recipes/detail/414
--
Today's mighty oak is just yesterday's nut that held its ground.
x_ashley_x
New member
sf wrote:
Same reason i don't keep blue cheese in quantity, i would eat it
Undoubtedly, but last time i checked Italian white truffles were about
$200.00 per ounce, when available and that was several years ago, god
knows what black truffles cost, and its not the type of thing i would
purchase sight unseen over the net.
--
JL
Same reason i don't keep blue cheese in quantity, i would eat it
Undoubtedly, but last time i checked Italian white truffles were about
$200.00 per ounce, when available and that was several years ago, god
knows what black truffles cost, and its not the type of thing i would
purchase sight unseen over the net.
--
JL
alec_higdon2001
New member
"sf" wrote in message
news:[email protected]...
Steak & Eggs isn't just for breakfast No truffles, no fru-fru stuff.
Just get a good cut of steak (bacon wrapped prime filet would be good, or
maybe a ribeye) and have it with eggs prepared whatever way you'd like. It
doesn't have to be fancy, just tasty. Sometimes simplest is the best way to
cook.
Jill
news:[email protected]...
Steak & Eggs isn't just for breakfast
No truffles, no fru-fru stuff.Just get a good cut of steak (bacon wrapped prime filet would be good, or
maybe a ribeye) and have it with eggs prepared whatever way you'd like. It
doesn't have to be fancy, just tasty. Sometimes simplest is the best way to
cook.
Jill
On Mon, 11 Apr 2011 16:02:32 -0400, "jmcquown" wrote:
Actually we are having half a costco strip loin each, sunny side eggs, rye
toast, olives, pickles, and a few slices of tomato with jack cheese for
dinner/supper. Fresh apple pie with vanilla ice cream for dessert.
I'm cooking so that's what we're having ;-)
Actually we are having half a costco strip loin each, sunny side eggs, rye
toast, olives, pickles, and a few slices of tomato with jack cheese for
dinner/supper. Fresh apple pie with vanilla ice cream for dessert.
I'm cooking so that's what we're having ;-)
On Apr 10, 4:21 pm, "Bob Terwilliger"
wrote:
I'd go with truffles and eggs without steak, but then that wouldn't be
steak and eggs, would it?
An interesting "steak and egg" brunch dish I had recently was some
excellent steak tartare mounded on a layer of fluffy scrambled eggs
which in turn was layered on a bed of roughly chopped parsley on top
of quartered buttered toasted English muffins. Dunno if that's
"ultimate" enough for you, but it was pretty darned good!
--
Silvar Beitel
wrote:
I'd go with truffles and eggs without steak, but then that wouldn't be
steak and eggs, would it?
An interesting "steak and egg" brunch dish I had recently was some
excellent steak tartare mounded on a layer of fluffy scrambled eggs
which in turn was layered on a bed of roughly chopped parsley on top
of quartered buttered toasted English muffins. Dunno if that's
"ultimate" enough for you, but it was pretty darned good!
--
Silvar Beitel
Houston TX
New member
On Sun, 10 Apr 2011 23:17:00 -0400, Brooklyn1 wrote:
(Another Penis reference from Sheldon noted)
I just had two hot dogs (Hebrew National grilled over a wood fire) and
had a pickled egg salad sandwich last night for a late dinner.
And I'm proud of it. But I don't call it steak and eggs.
-sw
(Another Penis reference from Sheldon noted)
I just had two hot dogs (Hebrew National grilled over a wood fire) and
had a pickled egg salad sandwich last night for a late dinner.
And I'm proud of it. But I don't call it steak and eggs.
-sw