The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.
- 500 g (3 kilogram) Yukon Gold potatoes
- 50 ml (375 milliliters) Shaved Manchego cheese
- 15 ml (90 milliliters) Lemon juice
- 30 ml (175 milliliters) Butter
- 6 each Eggs
- 30 ml (175 milliliters) Crumbled crispy bacon
- 1 ml (7 milliliters) Salt
- 30 ml (175 milliliters) Oil
- 50 ml (375 milliliters) Sweet soy sauce
- 25 ml (150 milliliters) Tamarind concentrate (paste)
- 500 g (3 kilogram) Beef tenderloin
- 30 ml (175 milliliters) Pepper Black Coarse Grind500 GR
- 750 ml (4 1/2 liters) Arugula
- In saucepan cover potatoes with water and bring to boil. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes bacon and salt until well blended. Form into patties making 1 per serving. Heat half of the oil in large nonstick sauté pan on medium heat. Add potato patties; cook 7-8 minutes per side or until crisp and golden brown. Transfer to a plate; keep warm. Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3-4 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Mix the arugula cheese remaining oil and lemon juice in a large bowl; toss to coat well. Set aside. Melt butter in large nonstick sauté pan on medium heat. Cook eggs sunny-side up until desired doneness.