May 31, 2014

Welcome Home Steak and Asparagus Eggs Benedict with Spicy Hollandaise

Try this Steak and Asparagus Eggs Benedict with Spicy Hollandaise for a holiday brunch or even a breakfast for dinner. It's my husband's favorite meal and the first meal I made when he came home from deployment.
I thought this was the ideal recipe to post during our week of Pot Roast and Pinot recipes and the gift card giveaway. Pot Roast and Pinot in my hometown area of Pensacola, FL has an amazing weekend brunch which features many delectable specialties including Red Velvet Pancakes, French Toast, and get this- six different Eggs Benedicts! So today I am sharing my husband's favorite Eggs Benedict recipe- Steak and Asparagus Eggs Benedict. Try this at home and then try the brunch at Pot Roast and Pinot
Read my review and enter the giveaway here. 
When Ashton came home from deployment in April I told him I would cook him any meal he wanted. I was thinking jumbo shrimp, filet mignon, sushi...gourmet all the way! But my man, a true breakfast lover (especially eggs!), wanted simple Eggs Benedict! So, true to fashion, I could not just make boring ol' plain Eggs Benedict for his first meal home so I jazzed it up a bit and came up with this delicious Steak and Asparagus Eggs Benedict topped with a Spicy Hollandaise sauce.

Ingredients:


Makes 4 servings
  •  2 sirloin or filet steaks, cooked to desired temp
  • 1 bunch asparagus, ends trimmed
  • 1 tbsp garlic, minced
  • 4 eggs
  • 2 tbsp white vinegar
  • bread of choice, split and toasted (I recommend Bagel Thins or English Muffins)
  • olive oil, for saute
  • salt/cracked black pepper, to taste
  • chives, chopped for garish
Hollandaise:
  • 3 egg yolks
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 10 tablespoons unsalted butter 

Directions:

  1. Preheat oven to 375 degrees. 
  2. Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between. 
  3. Season steaks with salt and pepper and rubbed with fresh garlic. 
  4. Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature. 
  5. Remove from heat and let rest 10-15 minutes before slicing. 
  6. Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes. 
For poached eggs:

  1.    Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer. 
  2. Break eggs, one at a time into a bowl and slide into simmering water. 
  3. Cook for 2 minutes, until whites are cooked but yolk is still runny. 
  4. Remove with a slotted spoon.
For Hollandaise sauce:

  1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  2.   Add the egg yolks, lemon juice, salt and cayenne into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
  3.  Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce. 
To plate:
  1. Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
  2. Top with sliced steak (4-5 pieces).
  3. Add poached egg then 2 steamed asparagus spears.
  4. Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives. 
  5. I served my roasted asparagus on the side with cheese grits. 

Serve with cheese grits and fruit.


To make the Hollandaise:
Melt the butter slowly in a small pot. Set aside.
  Add the egg yolks, lemon juice, salt and cayenne into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender until it lightens in color, about 20-30 seconds.

 Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce. Add a sprinkling of chives if desired. 


Poaching eggs is actually very simple!
Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium,
then turn down to a simmer. 
Break eggs, one at a time into a bowl and slide into simmering water. 
Cook for 2 minutes, until whites are cooked but yolk is still runny. 
Remove with a slotted spoon.


I had planned to use filets for this recipe but our grocery store was out so I chose these thick sirloins instead. I simply rub mine with olive oil, salt, pepper, and garlic and sear in a hot pan until about medium. Remove from heat and let rest before slicing.

Always let your meat rest for 10 minutes or so before cutting into it. This helps it to retain it's juices and the temperature to even out.
Slice steak into thin strips.
I steamed 8 asparagus stalks for the Benedicts and roasted the rest in the oven, simply tossed in olive oil with salt and pepper for about 20 minutes. The roasted asparagus was to be served on the side.
To plate add one toasted Bagel Thin or English Muffin to a plate.
Top with warm sliced steak.
Top with a perfectly poached egg.
Now add the steamed asparagus stalks and drizzle with Hollandaise sauce {the more the better in my opinion!}. Garnish with chopped chives. 
Serve with cheese grits and roasted asparagus {or skip the extra asparagus and add some fresh fruit}. 
My family loved their Steak and Asparagus Eggs Benedict dinner!
Hooray for hearty Breakfast meals! 
If breakfast was always this tasty I would eat it for every meal! 


More happy pictures from our Homecoming.
Thank you Lord for bringing our soldier home safe!
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May 30, 2014

Spinach Salad with Hot Bacon Mustard Vinaigrette and Candied Walnuts

I have had the pleasure of dining at Pot Roast and Pinot, my new favorite foodie spot in Pensacola, twice now. Both times I have ordered their fantastic Spinach Salad, which is tossed in a delicious Hot Bacon Mustard Vinaigrette. The dressing alone is enough for me to eat every bite {and lick the plate!} but then they top it with tart apples, crunchy onions, fresh tomato, soft goat cheese, candied walnuts, and finally a perfectly poached egg. Can you say perfection on a plate

Read my review here and enter our giveaway below.
Today I am sharing the restaurant's popular Spinach Salad with Hot Bacon Mustard Vinaigrette recipe. I remade their recipe at home and I am proud to say it turned out great! This beautiful dish came out almost identical to the dish I received at the restaurant! When dining at Pot Roast and Pinot, we ordered this salad to share as a second course but at home I made this as our meal. Although Ashton and I are both proud members of the Clean Plate Club, this was a hearty plateful for each of us but in the end we pulled through and ate every bite {and didn't eat again for 24 hrs!}.

Ingredients:

Makes 2 entree salads
  • 2 eggs, soft poached (read how to poach an egg here)
  • 1/2 Granny Smith apple, thinly sliced
  • 1/2 cup walnuts, chopped
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 cup goat cheese, crumbled
  • 1/2 small red onion, sliced in thin rings
  • 2 Roma tomatoes, sliced into wedges
  • 4-5 cups baby spinach
  • 1/4 cup thick croutons
  • 1/2 cup Hot Bacon Vinaigrette (ingredients below)
Hot Bacon Vinaigrette:
  • 2 cups apple cider vinegar
  • 1/2 cup red wine
  • 1/2 pkg bacon (about 8 slices)
  • 1 cup diced red onion
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp minced garlic
  • 1 tbsp Worcestershire 
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup dry mustard
  • 1 tbsp cracked black pepper
  • 1 tbsp kosher salt
  • 2 tbsp cornstarch
  • 1/4 cup water

Directions:

  1. For the vinaigrette: bring all ingredients together in a deep saucepan to a boil.
  2. In a small bowl, make a slurry by whisking together cornstarch and 1/4 cup water and slowly whisking into vinaigrette to thicken.
  3. Serve dressing warm and keep leftovers in a covered container in the fridge.
  4. To make candied walnuts: in a skillet melt butter and mix in brown sugar.
  5. Add walnuts and cook over medium, stirring for a couple minutes until toasted and coated. Remove from heat.
  6. To plate salad: place a few handfuls of spinach on a plate (about 2 cups). Top with a sprinkling of walnuts, cheese, croutons, sliced onions, 4 wedges of tomato, and about 5 thin slices of apple on the side.
  7. Top with a poached egg in the center and drizzle on the Hot Bacon Vinaigrette. 
  8. Serve immediately. 
Recipe adapted from Pot Roast and Pinot.


I used 1 large red onion and diced half for the vinaigrette and sliced the rest for the salad.
Cook bacon until crisp, drain, then chop.
 
To make the vinaigrette mix all ingredients together in a saucepan until they come to a boil.
Make a slurry in a bowl with 2 tbsp cornstarch and 1//4 cup water. Whisk into vinaigrette and simmer until slightly thickened. 
Candied Walnuts are simple!
Melt butter in a skillet, add brown sugar and chopped walnuts. Stir and toast until coated, about 2-3 minutes, then remove from heat. 
Slice tomatoes and apples right before serving. 
Toss apples in lemon juice to prevent browning. 
Poach eggs and trim to a perfect circle. See my recipe for poaching eggs here
You can use goat cheese crumbles or a log of soft goat cheese. I prefer this kind so I can break off chunks for thicker pieces and a more rustic look. 
Look at this chunky, flavor packed dressing! Mouth watering yet? 
Plate your salad with a couple cups of baby spinach then top with walnuts, cheese, onions, tomatoes, apples, and a poached egg. 
Drizzle the Hot Bacon Vinaigrette on top.
Ready to serve and devour!
Warning: bad cell phone pic!
But check out this beautiful runny egg on top of this tasty salad!
You have got to try this salad {at home or at Pot Roast and Pinot} today.
It will knock your sock off and please your taste buds!

Enter to win!


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