Glass Bread
Also known as pan cristal, this traditional bread from the Spanish region of Catalonia is similar to ciabatta. The wet dough stiffens as it ferments, producing a thin, crisp crust and holey or glassy ...
Ingredients
SERVINGS: 2
For béarnaise sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped onion
- 3 egg yolks
- Pinch salt
- Pinch black or white pepper
- 6 tablespoons butter
For sirloin cap steak
- 1 tablespoon olive oil
- 4 ounces sliced portobello mushrooms
- 1 tablespoon butter
- 1 clove garlic, crushed
- 14 ounces sirloin cap steak
- Pinch black pepper
- Pinch coarse salt
- 6 ounces Brie cheese
- 2 slices glass bread
Instructions
To make béarnaise sauce:
1. In a saucepan, combine the vinegar and chopped onion, and reduce over medium heat until almost no liquid remains. Strain the mixture into a bowl and set over a double boiler.
2. Add the egg yolks, salt and pepper. Beat well until it becomes pale and, gradually adding cubes of butter while continuously whisking. The sauce should have a creamy consistency.
3. Remove from heat and set aside until ready to use.
To make sirloin cap steak:
4. Heat olive oil in medium sauté pan. Add sliced portobello mushrooms and cook until browned. Remove mushrooms from pan and set aside.
5. Add butter and garlic to same pan and heat over medium heat. Cook until butter turns hazelnut brown and add steak. Sear on both sides, then cook until desired level of juiciness.
6. Remove meat from pan and cut into thin slices. Place on sliced glass bread and top with Brie cheese, béarnaise sauce and sautéed mushrooms.
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