Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

  • Level: Easy
  • Total: 1 hr (includes marinating and resting time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Spice Rub:

3 tablespoons ancho chile powder

1 tablespoon New Mexican chile powder 

2 teaspoons best-quality unsweetened cocoa powder 

2 teaspoons light brown sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon chile de arbol 

1/4 teaspoon allspice 

1/4 teaspoon ground cloves 

1/4 teaspoon coarsely ground black pepper

Steak and Sauce:

One 1 1/2-pound New York strip steak, about 1 1/2 inches thick

Canola oil, for brushing 

Kosher salt 

2 tablespoons clarified butter 

1 large shallot, finely diced 

1 cup chocolate stout 

1/2 cup beef or chicken stock, preferably homemade 

4 tablespoons cold unsalted butter, cut into small pieces 

1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish 

1 teaspoon finely chopped fresh thyme 

Freshly ground black pepper

4 prepared eggs, such as poached, soft scrambled, over easy or sunny-side up, for serving

Directions

  1. For the spice rub: In a small bowl, stir together the ancho chile powder, New Mexican chile powder, cocoa powder, brown sugar, cinnamon, chile de arbol, allspice, cloves and black pepper.
  2. For the steak and sauce: Brush the strip steak on both sides with canola oil and sprinkle with salt. Rub one side of the steak with the spice rub and let sit at room temperature for 30 minutes.
  3. Heat the clarified butter in a large saute pan over high heat. Add the steak to the hot pan, rub-side down, and cook until golden brown and a crust has formed, about 4 minutes. Turn the steak over, reduce the heat to medium and continue cooking until the bottom is golden brown and cooked to medium-rare doneness, 5 to 6 minutes longer. Remove from the heat, cover and rest 10 minutes while you make the pan sauce.
  4. Return the pan to medium heat, add the shallots and cook until soft. Stir in the stout and cook until almost completely reduced, about 3 minutes. Add the stock and cook until reduced--you should have about 1/2 cup liquid in the pan. Slowly whisk in the cold butter until emulsified. Add the parsley and thyme and season with salt and pepper.
  5. Slice the meat on the bias into 1/4-inch-thick slices. Serve alongside the prepared eggs and drizzle with the pan sauce, garnishing with more parsley

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