Savory Truffle Steak & Eggs with Shallot Tarragon Bearnaise

Open Gates Bed & Breakfast

301 Franklin Street , Darien, 31305 USA


  • Small Butternut Squash
  • Plum Tomatoes
  • Olive Oil
  • Salt & Pepper
  • Granulated Garlic
  • Stick Butter (Clarified)
  • Small Shallot
  • Chopped Tarragon
  • Chopped Rosemary
  • White Vinegar 1/2 cup for reduction, 1/2 cup for poaching water
  • Eggs (Separated) Yolks for Bearnaise, Whites for Goat Cheese
  • Fresh Lemon Juice
  • Vegetable Oil
  • 4 oz. Log Goat Cheese
  • Panko bread crumbs
  • 4 oz. Beef Tenderloin Steaks
  • Ground Coriander Seed
  • Bacon Fat
  • Truffle Oil Balsamic Reduction
  • Cups Spinach
  • Eggs
  • Water


  1. Peel and 1/2 inch Cube Butternut Squash. Toss in Olive Oil, and a light dusting of Salt & Pepper, & Granulated Garlic. Place on sheet tray and roast in oven at 400 degrees for 1 hour. Slice the tomatoes in half and toss in 1 tbsp olive oil and season with Salt and Pepper and roast with butternut squash on the same sheet tray.
  2. Next melt 1 stick of butter slowly in it's own pan and set to side but keep warm. Separate 2 eggs into two different metal bowls. The yolks will be used for the Bearnaise and the whites will be used for the goat cheese. Cut goat cheese into 4, 1 oz. portions. Next finely chop 2 tbsp of Rosemary and set to the side. For Bearnaise reduction dice shallot and tarragon and reduce with 1/2 c. white vinegar until almost dry and remove from heat. Next dip goat cheese rounds into frothed egg whites and then coat the flat sides with panko bread crumbs, and then roll the round side in the chopped Rosemary. Heat a pan with 3 tbsp vegetable oil and brown the Panko bread crumb
  3. Next prepare a double boiler of water and whisk the egg yolks, Fresh Lemon juice and 3 tbsp water in a metal bowl until the egg yolks are thickened enough to coat the back of the spoon. Add a slow drizzle of the clarified butter to the egg yolks while whisking vigorously to emulsify the butter into the egg yolk. Add the shallot, tarragon, and white vinegar reduction to complete the Bearnaise sauce. Keep warm.
  4. Season Steaks with Salt, Pepper and Ground Coriander Seed. Add 2 tbsp of Bacon fat to saute pan, get the pan hot and almost smoking and sear to desired doneness. Medium to Medium Rare is ideal. Approximately 2-3 minutes per side for a crispy sear. Ten minutes before the squash and tomatoes are done. Put goat cheese rounds into the oven for the last ten minutes of cooking. Bring the 3 cups of water and 1/2 cup of white vinegar to slow poaching/boil. Crack 4 eggs into the poaching water.
  5. To begin plating arrange 3/4 cup of butternut squash in a circle in the middle of a plate. Quickly saute 2 cups of spinach and take one fourth of the spinach and arrange evenly over squash. Next place seared tenderloin on top of spinach. Once poached eggs are ready, (yolks still runny but whites done) place on top of steak and then cloak with Bearnaise sauce and sprinkle chopped chives on top. Add 3 drops of truffle oil on top of sauce, seriously it's all you need. To complete the plating place half of the plum tomato to the side of the steak and egg tower, and top with panko crusted goat cheese round, and then garnish with balsamic reduction, and fresh Rosemary sprig or not and serve! A little involved but totally worth the savory goodness!
About this recipe:

Savory Truffle Steak & Eggs with Shallot-Tarragon Bearnaise