Steak with Herb Butter and Scrambled Eggs

5 from 8 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 707 kcal


Onion scrambled eggs

  • 1 Onion
  • 4 Eggs
  • Dried thyme
  • Salt
  • Pepper from the grinder

Herb butter

  • 1 Lemon
  • 1 tsp Wild garlic leaves
  • 0,5 tsp Smoked peppers
  • 2 Garlic cloves
  • Pepper from the grinder
  • Sea salt
  • 200 g Butter at room temperature
  • Sugar
  • 1 tsp Wild flowers
  • 1 branch Rosemary
  • Fresh smooth parsley


  • Sea salt
  • Pepper from the grinder
  • Garlic oil
  • 200 g Each hip steak from the young bull


Herb butter

  • Chop the butter into small cubes, peel the garlic and roughly chop the herbs. Put everything together with salt, pepper, smoked paprika, wild garlic and the juice of a lemon and a little sugar in a blender and mix until creamy. Stir in the wild flowers and fill the butter and put it in the fridge overnight. (Can also be frozen in advance!)


  • Take it out of the fridge a good half an hour before frying. Season with salt, pepper and a pinch of sugar and fry in garlic oil and a very hot pan for 1 minute on each side.
  • Then let it rest in the oven at 100 ° C.

scrambled eggs

  • Finely chop the onion - whisk the eggs with salt, pepper, thyme and a pinch of sugar - add half the onion.
  • Fry the other half of the onion cubes in the steak pan until golden brown, pour the egg over it, let it set and stir.


Serving: 100gCalories: 707kcalCarbohydrates: 0.6gProtein: 0.8gFat: 79.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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