Steak and Béarnaise Crostini | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

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

Print recipe

Steak and Béarnaise Crostini

Serves 2

Steak and Béarnaise Crostini

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tbsp butter

tarragon

Spicely Organics Peppercorn White, Organic

white peppercorns

shallot

Napa Valley Naturals Vinegar, Reserve, Champagne

cup vinegar

organic eggs

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

tsp salt

baguette

tbsp chive

ribeye steak

Shop Recipe

Instructions

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!