Steak Oeufs Recipe
Grass fed Bavette, two eggs, maitre d' butter, crispy fingerlings
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fingerling Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise. Toss them in a bowl with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.
- 2
Cook the Steak
While the potatoes are roasting, season the Bavette steak generously with salt and black pepper on both sides. Heat a skillet or grill over high heat, add a tablespoon of maitre d' butter, and sear the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest for 5 minutes before slicing.
- 3
Fry the Eggs
In the same skillet, add another tablespoon of maitre d' butter over medium heat. Crack the eggs into the skillet and fry them to your liking (sunny-side up, over-easy, etc.). Season with salt and pepper.
- 4