Name: Steak and Béarnaise Crostini
Total time: 20 min
Yield: 2
Ingredients: Clover Stornetta Butter; Jacobs Farm Organic Herbs, Tarragon Bunched; Spicely Organics Peppercorn White, Organic; Christopher Ranch Organic Chopped Shallots; Napa Valley Naturals Vinegar, Reserve, Champagne; Pete and Gerry’s Organic Eggs Eggs, Pasture Raised, Brown, Large; Spicely Organics Black Pepper, Ground, Organic; Maldon Salt; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Firebrand Classic Kalamata Baguette; Chives; Angus Ribeye Steak

Claim $4 coupon

Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon

Season your steak with olive oil, garlic salt and balsamic reduction, cook to a desired doneness; (I would have cooked it less but hey- prego life )
To make the Béarnaise- reduce champagne vinegar with shallot, black peppercorns and 1 tarragon sprig until you have 1.5 tbs liquid and strain it; 
Whisk your Pete and Gerry’s Organic Egg Yolks with the infused vinegar and slowly incorporate 5 tablespoons melted butter; finish cooking over a water bath until eggs reach 145 F; stir in chopped tarragon and emulsify with 2 tbs butter; season with salt and pepper; 
Sear your crostini, assemble and enjoy! Happy and Healthy New Year!

Steak and Béarnaise Crostini

Serves 2

0 mins total

What you need

How to make

Available coupons from Vessy’s Gourmet kitchen