Bavette Steak & Eggs Recipe

Cooking Instructions

1. 1

   Prepare the Beurre Maître d'Hôtel

   In a small bowl, mix softened butter with chopped parsley, lemon juice, salt, and black pepper. Set aside.

2. 2

   Cook the Bavette Steak

   Season the bavette steak with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of butter. Sear the steak for about 4-5 minutes on each side for medium-rare. Remove from skillet and let it rest.

3. 3

   Poach the Eggs

   In a pot, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the Bread

   While the eggs are poaching, toast the slices of bread until golden brown.

5. 5

   Assemble the Dish

   Slice the rested bavette steak and arrange it on a plate. Top with poached eggs, and add a dollop of beurre maître d'hôtel. Serve with toasted bread on the side.