Steak, eggs and potato crêpes with hollandaise sauce

Dessert & Baking

May 9

Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ohh there no place like home, and there's nothing better than steak and eggs draped in a delicate blanket of crepes.

Ingredients

Steak and potatoes

1 1/2 pounds flank steak

4 tablespoons extra-virgin olive oil

1 shallot, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon thyme, plus 1 small thyme sprig

2 rosemary sprigs

12 baby potatoes, quartered

1 teaspoon white vinegar

4 eggs

Hollandaise sauce

3 egg yolks

1 tablespoon Champagne vinegar (optional)

1 cup butter, cut into cubes

1 tablespoon lemon juice

dash Tabasco

dash Worcestershire

Coarse salt and freshly ground pepper, to taste

1 tablespoon heavy whipping cream

Using ANNA Famous Crêpes recipe, get the recipe

Preparation

Marinate steak with 2 tablespoons oil, shallots, garlic, 1 tablespoon thyme and 1 rosemary sprig for at least 2 hours or over night in fridge. To cook bring grill to high heat then reduce to medium. Scrape marinade from flank steak and grill, about 9 minutes per side. Let rest 6 to 8 minutes. Thinly slice.

Heat oven to 350 ̊F. Toss potatoes with remaining 2 tablespoons oil, 1 rosemary sprig and thyme sprig and place on baking sheet. Roast in oven approximately 45 minutes, stirring every 15 minutes.

For hollandaise, in bowl over simmering water, whisk egg yolks and Champagne vinegar, if using. Turn off burner and continue whisking; eggs will get lighter in colour and will thicken slightly. Gradually add butter cubes, one at a time and continue to whisk until butter is incorporated and mixture has thickened. Remove from heat and stir in lemon juice, Tabasco, Worcestershire, salt, pepper and cream until well incorporated. Season to taste.

For eggs, fill large saucepan with water and vinegar. Bring to boil, and reduce heat to medium-low. Water should be simmering slightly. Crack one egg at a time in small bowl and slowly slide egg in water. Using large spoon, swirl in the water near the edge of pot to create a vortex so the egg curls into itself. Cook approximately 3 to 4 minutes for soft stage or until desired doneness. Remove with slotted spoon and dry on a paper towel.

Place potato wedges and steak slices inside crêpes and roll. Top with one poached egg, hollandaise sauce, salt and pepper, if desired.

Mother's DayCrepesSteakPoached EggsEggsHollandaiseGlamourous Issue 21

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Steak, eggs and potato crêpes with hollandaise sauce

Ohh there no place like home, and there's nothing better than steak and eggs draped in a delicate blanket of crepes.

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