Roast Beef Benedict with Potato Rösti
-
Prep:
40 min. -
Cook:
50 min. -
Serves:
4
Recipes
Recipe tags: beef base, easy difficulty
Ingredients
Gravy
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | butter |
| 1 | large shallot, minced |
| 2 Tbsp | all-purpose flour |
| 5 tsp | Better Than Bouillon® Roasted Beef Base |
| ¼ cup | dry red wine |
| 2 Tbsp | chopped fresh chives |
Rösti
| Quantity | Ingredient |
|---|---|
| 1 lb | Yukon Gold potatoes, peeled |
| ½ tsp | salt |
| 2 Tbsp | butter |
| 2 Tbsp | canola oil |
Hollandaise Sauce
| Quantity | Ingredient |
|---|---|
| ½ cup | butter |
| 3 | egg yolks |
| 4 tsp | lemon juice |
| 1 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 pinch | cayenne pepper |
Roast Beef
| Quantity | Ingredient |
|---|---|
| 8 | eggs |
| 1 Tbsp | white vinegar |
| 16 slices | shaved leftover roast beef |
| 2 Tbsp | finely chopped fresh parsley |
Directions
Directions for Gravy
-
1
Melt butter in skillet set over medium heat. Cook shallot for 2 to 3 minutes or until tender; sprinkle with flour and cook for 2 minutes.
-
2
Whisk together 1 ¼ cups water, beef base and red wine; slowly whisk into skillet until smooth. Bring to boil, whisking constantly; boil for 2 minutes.
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3
Reduce heat to medium-low; simmer for 10 to 15 minutes or until mixture thickens. Remove from heat and stir in chives; keep warm.
Directions for Rösti
-
1
Shred potatoes using largest holes on box grater; spread evenly onto large tea towel.
-
2
Roll up into log shape; position towel over sink and twist to squeeze out any excess moisture.
-
3
Season with salt.
Directions for Hollandaise Sauce
-
1
Heat butter in small saucepan set over medium-high heat until melted and bubbling.
-
2
In blender, combine egg yolks, horseradish, lemon juice and beef base. Purée until smooth. With motor running, pour bubbling butter into blender.
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3
Season with cayenne pepper. If too thick, thin with a few drops of water; keep warm.
Directions for Roast Beef
-
1
Heat butter and oil in large nonstick skillet set over medium-high heat.
-
2
In 4 batches, drop two 1/4-cup portions of potato mixture into skillet; cook, flattening slightly with spatula if needed, for 4 to 5 minutes per side or until golden brown and tender.
-
3
Transfer to paper towel–lined tray.
-
4
Pour enough water into saucepan to come 3 inches up side; heat over medium heat until water simmers gently. Stir in vinegar.
-
5
Break each egg into small dish. Holding dish just above simmering water, slip each egg into water. Reduce heat to medium-low.
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6
Cook, in barely simmering water, for 3 to 5 minutes or until white is set and yolk is cooked to desired level of doneness.
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7
Remove eggs with slotted spoon and drain on paper towel.
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8
Divide rösti among 4 plates. Top each rösti with roast beef and gravy. Top with poached eggs and hollandaise sauce. Sprinkle with parsley. Serve immediately.
If you don’t have any leftover roast beef, use good quality deli-style sliced roast beef instead.