Garlic Butter Basted Steak and Eggs with Truffle Parmesan Potatoes and Dijon Cream Sauce

This steak and eggs recipe takes the classic combo to new heights. A tender bavette steak is seared and basted with garlic herb butter, then served alongside crispy roasted potatoes tossed with Parmesan and truffle zest. A fried egg cooked to your liking adds richness, while a smooth Dijon cream sauce ties everything together with tangy, savory flavor.

Perfect for a special brunch or an indulgent dinner, this dish is surprisingly easy to prepare. The potatoes roast in the oven while you make the sauce and cook the steak, so everything comes together in about 30 minutes. Garnish with fresh chives for a pop of color and freshness.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Cut potatoes into ½-inch dice. Mince chives.
2. Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. In a small pot, combine cream sauce base, cream cheese and half the mustard (use all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. Season with salt and pepper if needed. Remove from heat and cover to keep warm.
4. Pat steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Remove pan from heat. Add garlic herb butter; stir until melted and spoon over steak until coated. Transfer steak to a plate to rest, pouring any remaining butter from pan over steak. Tent with foil to keep warm. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
6. To the sheet with roasted potatoes, add Parmesan and as much truffle zest as you like; toss to combine. Reheat sauce over medium-low heat, stirring occasionally. Slice steak against the grain. Divide steak, eggs and potatoes between plates. Drizzle half the sauce over steak and eggs; garnish with chives. Serve remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, skirt steak or sirloin. Adjust cooking time as needed.

How do I cook the eggs to my liking?

For sunny-side up, cook covered until whites are set but yolk is runny. For over-easy, flip gently and cook 30 seconds more.

Can I make this recipe dairy-free?

You can use dairy-free butter and cream cheese and omit the Parmesan or use a dairy-free alternative. The sauce may have a different consistency.