{"slug":"bistro-steak-eggs","title":"Bistro Steak & Eggs with Shallot Jus","region":"Contemporary bistro","cuisine":"British","course":"Main","protein":"Beef","dietary":["nut-free","gluten-free option"],"allergens":["egg","milk","mustard","sulphites in wine","check stock for wheat/gluten and celery"],"tags":["fine-dining technique","date-night","45-minute","steak dinner","skillet"],"culture":{"code":"GB","regionLabel":"Contemporary bistro","tasteProfile":"Deep beef crust, brown butter, cracked pepper, glossy shallot-red-wine jus, rich egg yolk, lemon, and peppery watercress.","culturalCue":"A contemporary synthesis of Anglo-American steak-and-eggs and French-influenced bistro sauce technique. It is not a historic canonical British formula or a Michelin-awarded recipe.","dataCue":"Dry surface, mahogany sear, amber butter, 63°C centre, nappé jus, and firm-white egg create a clear six-frame sequence."},"promise":"Build a deep crust, juicy safe centre, spoon-coating jus, and tender basted egg without restaurant equipment.","difficulty":"Intermediate","prep":"18 min","cook":"27 min","total":"45 min","servings":"2 servings","nutrition":{"status":"calculated-estimate","basis":"per-serving","servingLabel":"1 of 2 plated servings: one 220 g raw-weight steak, one egg, half the jus and greens; no bread, chips, or other side included","energyKj":3440,"energyKcal":822,"proteinG":54.1,"carbohydrateG":9.4,"sugarsG":2.7,"fibreG":1.3,"totalFatG":60.3,"saturatedFatG":25.4,"sodiumMg":2090,"confidence":"medium","methodology":"Calculated from the authored edible ingredient weights using representative AFCD Release 3 and USDA FoodData Central profiles, then divided by the recipe yield. Energy follows the FSANZ ingredient-contribution method. Optional serving accompaniments are excluded. The calculation uses representative raw striploin, whole egg, dairy, stock, wine, and produce profiles. It assumes about 12 g of the 35 g basting butter, half the initial neutral oil, and 80% of the egg butter remain on the plate after the authored pour-off; all jus butter, olive oil, stock, mustard, and measured salt are counted.","caveat":"Calculated estimate only, not a laboratory result or personalised dietary advice. Actual values vary with brands, produce, meat trim, substitutions, final serving size, and how much cooking or rendered oil is left in the pan or skimmed. Check packaged labels for allergens and sodium; consult an accredited practising dietitian or clinician for medical dietary needs. Steak marbling and the amount of basting fat discarded materially affect this estimate; sodium counts all 8 g authored salt even when the final seasoning uses less.","sourceUrls":["https://www.foodstandards.gov.au/science-data/food-nutrient-databases/afcd/data-files","https://www.foodstandards.gov.au/business/labelling/nutrition-panel-calculator/calculations-in-the-npc","https://fdc.nal.usda.gov/Foundation_Foods_Documentation/"],"calculatedOn":"2026-07-14"},"spice":1,"bumbuBase":"cracked pepper, garlic, thyme, shallot, red wine, beef stock, Dijon","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"porterhouse-steak-bistro","name":{"en":"intact porterhouse or striploin steaks","id":"steik sirloin atau has luar utuh"},"role":"even, flavourful whole-muscle steaks that crust well and remain juicy at medium doneness","group":"protein","amount":"2 x 220 g, each about 3 cm thick","source":{"indonesia":"trusted butcher or premium meat counter; ask for sirloin or has luar cut to an even 3 cm","australia":"butcher, market meat hall, or supermarket; ask for even porterhouse, striploin, or New York steak"},"swap":"2 x 200-220 g scotch fillet for more marbling, or eye fillet for a leaner plate","warning":"Use intact whole-muscle steak. Mechanically tenderised, injected, rolled, or reconstructed beef needs its own package safety directions."},{"id":"salt-bistro","name":{"en":"fine sea salt, divided","id":"garam laut halus, dibagi"},"role":"seasons the steak ahead, then balances the jus, eggs, and greens","group":"pantry","amount":"8 g","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"black-pepper-bistro","name":{"en":"coarsely cracked black pepper","id":"lada hitam pecah kasar"},"role":"blooms in foaming butter after the high-heat crust is established","group":"spices","amount":"3 g, about 1 tsp","source":{"indonesia":"pasar spice stall or supermarket","australia":"supermarket spice aisle or refill store"},"warning":"Fine pepper dust scorches quickly; add coarse pepper only after searing."},{"id":"neutral-oil-bistro","name":{"en":"high-smoke-point neutral oil","id":"minyak netral bertitik asap tinggi"},"role":"conducts the initial high heat before butter enters the pan","group":"pantry","amount":"15 ml","source":{"indonesia":"warung or supermarket","australia":"any supermarket"},"swap":"canola, rice-bran, grapeseed, or vegetable oil"},{"id":"basting-butter-bistro","name":{"en":"unsalted butter for basting","id":"mentega tawar untuk menyiram steik"},"role":"foams around garlic and thyme and carries their aroma over the steak","group":"chilled","amount":"35 g","source":{"indonesia":"supermarket chilled aisle","australia":"any supermarket chilled aisle"},"warning":"Contains milk."},{"id":"garlic-bistro","name":{"en":"garlic","id":"bawang putih"},"role":"large crushed aromatic for basting without fast burning","group":"fresh","amount":"2 cloves, about 10 g, lightly crushed","source":{"indonesia":"pasar or supermarket","australia":"greengrocer or supermarket"},"warning":"Do not mince; small pieces burn during basting."},{"id":"thyme-bistro","name":{"en":"fresh thyme","id":"timi segar"},"role":"woodland aroma infused briefly into the basting butter","group":"fresh","amount":"4 sprigs","source":{"indonesia":"premium supermarket or herb seller","australia":"greengrocer or supermarket produce"},"swap":"2 small rosemary sprigs, removed as soon as fragrant"},{"id":"eschalot-bistro","name":{"en":"eschalot or French shallot","id":"bawang merah besar atau shallot"},"role":"sweet aromatic base for the pan jus","group":"fresh","amount":"1 medium, about 50 g, very finely minced","source":{"indonesia":"premium supermarket or use local shallots","australia":"greengrocer or supermarket produce"},"swap":"40 g Indonesian shallots or finely minced red onion"},{"id":"red-wine-bistro","name":{"en":"dry red wine","id":"anggur merah kering"},"role":"deglazes the fond and adds acidity and dark-fruit depth","group":"sauce","amount":"75 ml","source":{"indonesia":"licensed wine retailer where available","australia":"licensed bottle shop"},"swap":"60 ml extra beef stock plus 15 ml red-wine vinegar","warning":"Contains alcohol and usually sulphites; cooking does not guarantee all alcohol is removed."},{"id":"beef-stock-bistro","name":{"en":"salt-reduced beef stock","id":"kaldu sapi rendah garam"},"role":"supplies savour and gelatin without making the reduction prematurely salty","group":"pantry","amount":"180 ml","source":{"indonesia":"supermarket carton, concentrate, or homemade stock","australia":"supermarket carton, concentrate, or homemade stock"},"swap":"unsalted chicken stock for a lighter jus","warning":"Check packaged stock for wheat/gluten, celery, yeast extracts, and sodium."},{"id":"dijon-bistro","name":{"en":"Dijon mustard","id":"mustard Dijon"},"role":"restrained sharpness that also helps the final butter emulsion hold","group":"sauce","amount":"10 g, about 2 tsp","source":{"indonesia":"larger supermarket or trusted online grocer","australia":"any major supermarket"},"warning":"Contains mustard; verify gluten requirements on the exact label."},{"id":"sauce-butter-bistro","name":{"en":"cold unsalted butter for the jus","id":"mentega tawar dingin untuk saus"},"role":"mounts the reduced liquid into a glossy spoon-coating jus","group":"chilled","amount":"20 g, cut into 4 cold cubes","source":{"indonesia":"supermarket chilled aisle","australia":"any supermarket chilled aisle"},"warning":"Contains milk; keep cold until whisked in off heat."},{"id":"eggs-bistro","name":{"en":"large clean eggs","id":"telur ayam besar yang bersih"},"role":"softly thickened yolk that becomes a second sauce on the plate","group":"chilled","amount":"2 eggs, 55-60 g each","source":{"indonesia":"high-turnover pasar stall or refrigerated supermarket line","australia":"supermarket, grocer, or egg retailer"},"warning":"Use clean uncracked eggs within date. Cook yolks firm for diners who need a higher-safety path."},{"id":"egg-butter-bistro","name":{"en":"unsalted butter for the eggs","id":"mentega tawar untuk telur"},"role":"gently fries and bastes the whites without deep-frying the egg","group":"chilled","amount":"15 g","source":{"indonesia":"supermarket chilled aisle","australia":"any supermarket chilled aisle"},"warning":"Contains milk."},{"id":"watercress-bistro","name":{"en":"baby watercress","id":"selada air muda"},"role":"peppery fresh contrast to steak, butter, and yolk","group":"fresh","amount":"60 g, washed and dried","source":{"indonesia":"pasar produce stall or premium supermarket","australia":"greengrocer or supermarket salad section"},"swap":"60 g baby rocket or arugula"},{"id":"lemon-bistro","name":{"en":"lemon","id":"lemon"},"role":"fresh acidity for the watercress rather than the reduced jus","group":"fresh","amount":"1 small, yielding about 10 ml juice","source":{"indonesia":"pasar or supermarket produce","australia":"greengrocer or supermarket produce"},"swap":"10 ml mild sherry vinegar"},{"id":"olive-oil-bistro","name":{"en":"extra-virgin olive oil","id":"minyak zaitun extra virgin"},"role":"light dressing for the greens","group":"pantry","amount":"10 ml","source":{"indonesia":"supermarket or trusted online grocer","australia":"any supermarket"}},{"id":"chives-bistro","name":{"en":"fresh chives","id":"kucai Eropa segar"},"role":"clean onion aroma and a precise fresh finish","group":"garnish","amount":"8 g, finely sliced","source":{"indonesia":"premium supermarket herb section","australia":"greengrocer or supermarket herb section"},"swap":"8 g very finely sliced scallion greens"}],"method":[{"title":"Dry-brine an even surface","time":"18 min","detail":"Pat the steaks completely dry and set them on a rack. Use 5 g of the measured salt evenly over both steaks and reserve 3 g for the jus, eggs, and greens. Leave uncovered for 15 minutes; refrigerate if delaying longer. Heat the heavy skillet over medium-high for the final 5 minutes.","cue":"The salt has dissolved and the steak faces look matte, dry, and slightly tacky with no beads.","mistake":"Wet meat or steaks of different thickness prevent simultaneous browning and doneness.","ingredientIds":["porterhouse-steak-bistro","salt-bistro"]},{"title":"Lock in a burnished crust","time":"5 min","detail":"Add the neutral oil to the properly hot skillet. When it shimmers, lay the steaks away from you and press only for 5 seconds. Leave the first face undisturbed for about 2 minutes, turn, sear the second face for 2 minutes, then hold the fat edge down for 20-30 seconds. Do not add butter or pepper yet.","cue":"Each broad face is deep mahogany and releases cleanly; the fond is brown rather than black.","mistake":"Moving before release tears the crust; grey liquid means the pan was not hot enough.","ingredientIds":["neutral-oil-bistro"]},{"title":"Pepper and brown-butter baste","time":"5-7 min","detail":"Lower to medium. Press the cracked pepper over the seared faces, then add basting butter, crushed garlic, and thyme. When butter foams hazelnut-gold, tilt and baste, turning every 30 seconds. Probe horizontally from an edge and remove each intact steak only at 63°C. Rest on the clean rack for 8 minutes, never less than 3. Pour off excess fat, leaving about 10 ml clean butter and brown fond; discard black solids and spent aromatics.","cue":"The crust is lacquered, butter smells nutty, and the true centre reads 63°C.","mistake":"Early butter burns; elapsed time cannot replace the centre temperature.","ingredientIds":["black-pepper-bistro","basting-butter-bistro","garlic-bistro","thyme-bistro"]},{"title":"Reduce and mount the shallot jus","time":"8 min","detail":"While steak rests, cook the minced eschalot in the retained clean fat for 60-90 seconds without darkening. Away from open flame add wine, return to heat, and scrape the fond. Reduce to about 15 ml. Add stock and reduce to 80-100 ml. Turn off heat, whisk in Dijon and the four cold sauce-butter cubes one at a time, then all resting juices. Taste now and use up to 1 g of reserved salt. Keep warm without boiling.","cue":"The jus coats a spoon continuously and a finger trail stays clean.","mistake":"Butter before sufficient reduction makes greasy thin sauce; boiling afterward splits it.","ingredientIds":["eschalot-bistro","red-wine-bistro","beef-stock-bistro","dijon-bistro","sauce-butter-bistro"]},{"title":"Baste two eggs to a custardy centre","time":"4 min","detail":"Crack each egg into a separate clean ramekin. Melt the egg butter in the non-stick skillet over medium until foaming but pale. Slide in eggs separately. As outer whites turn opaque, tilt and spoon hot butter only over transparent white around each yolk. Use about 1 g reserved salt. Cook until whites are firm and yolks begin to thicken. For vulnerable diners, continue until both white and yolk are firm.","cue":"Every white is opaque and firm, edges are lightly gold, and yolks wobble as one thick mass.","mistake":"High heat toughens the base; pouring over the yolk too early makes a rubbery skin.","ingredientIds":["eggs-bistro","egg-butter-bistro"]},{"title":"Compose the hot plate","time":"3 min","detail":"Toss dry watercress with lemon juice, olive oil, and enough remaining salt. Slice rested steak across the grain into 1 cm pieces. Spoon jus beside and beneath rather than over all the crust. Add one egg and watercress bundle to each warm plate, finish with chives, and serve. Refrigerate steak and jus separately within 2 hours for up to 3-4 days; reheat to 74°C. Cook eggs fresh.","cue":"Crust stays defined beside moist beef, glossy sauce, firm white, thick yolk, and unwilted greens.","mistake":"Flooding softens crust; dressing watercress early makes it limp.","ingredientIds":["watercress-bistro","lemon-bistro","olive-oil-bistro","chives-bistro"]}],"visuals":{"header":{"src":"/generated/ai/headers/bistro-steak-eggs.jpg","alt":"Bistro Steak & Eggs with Shallot Jus finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"bistro-steak-eggs-step-1","position":1,"src":"/generated/ai/method-steps/bistro-steak-eggs-1-dry-brine.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Dry-brine an even surface","evidenceStatus":"prototype-placeholder","title":"Dry-brine an even surface","cookDuration":"18 min","action":"Pat the steaks completely dry and set them on a rack. Use 5 g of the measured salt evenly over both steaks and reserve 3 g for the jus, eggs, and greens. Leave uncovered for 15 minutes; refrigerate if delaying longer. Heat the heavy skillet over medium-high for the final 5 minutes.","visualCue":"The salt has dissolved and the steak faces look matte, dry, and slightly tacky with no beads.","avoid":"Wet meat or steaks of different thickness prevent simultaneous browning and doneness.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"bistro-steak-eggs-step-2","position":2,"src":"/generated/ai/method-steps/bistro-steak-eggs-2-hard-sear.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Lock in a burnished crust","evidenceStatus":"prototype-placeholder","title":"Lock in a burnished crust","cookDuration":"5 min","action":"Add the neutral oil to the properly hot skillet. When it shimmers, lay the steaks away from you and press only for 5 seconds. Leave the first face undisturbed for about 2 minutes, turn, sear the second face for 2 minutes, then hold the fat edge down for 20-30 seconds. Do not add butter or pepper yet.","visualCue":"Each broad face is deep mahogany and releases cleanly; the fond is brown rather than black.","avoid":"Moving before release tears the crust; grey liquid means the pan was not hot enough.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"bistro-steak-eggs-step-3","position":3,"src":"/generated/ai/method-steps/bistro-steak-eggs-3-butter-baste.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Pepper and brown-butter baste","evidenceStatus":"prototype-placeholder","title":"Pepper and brown-butter baste","cookDuration":"5-7 min","action":"Lower to medium. Press the cracked pepper over the seared faces, then add basting butter, crushed garlic, and thyme. When butter foams hazelnut-gold, tilt and baste, turning every 30 seconds. Probe horizontally from an edge and remove each intact steak only at 63°C. Rest on the clean rack for 8 minutes, never less than 3. Pour off excess fat, leaving about 10 ml clean butter and brown fond; discard black solids and spent aromatics.","visualCue":"The crust is lacquered, butter smells nutty, and the true centre reads 63°C.","avoid":"Early butter burns; elapsed time cannot replace the centre temperature.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"bistro-steak-eggs-step-4","position":4,"src":"/generated/ai/method-steps/bistro-steak-eggs-4-shallot-jus.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Reduce and mount the shallot jus","evidenceStatus":"prototype-placeholder","title":"Reduce and mount the shallot jus","cookDuration":"8 min","action":"While steak rests, cook the minced eschalot in the retained clean fat for 60-90 seconds without darkening. Away from open flame add wine, return to heat, and scrape the fond. Reduce to about 15 ml. Add stock and reduce to 80-100 ml. Turn off heat, whisk in Dijon and the four cold sauce-butter cubes one at a time, then all resting juices. Taste now and use up to 1 g of reserved salt. Keep warm without boiling.","visualCue":"The jus coats a spoon continuously and a finger trail stays clean.","avoid":"Butter before sufficient reduction makes greasy thin sauce; boiling afterward splits it.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"bistro-steak-eggs-step-5","position":5,"src":"/generated/ai/method-steps/bistro-steak-eggs-5-basted-eggs.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Baste two eggs to a custardy centre","evidenceStatus":"prototype-placeholder","title":"Baste two eggs to a custardy centre","cookDuration":"4 min","action":"Crack each egg into a separate clean ramekin. Melt the egg butter in the non-stick skillet over medium until foaming but pale. Slide in eggs separately. As outer whites turn opaque, tilt and spoon hot butter only over transparent white around each yolk. Use about 1 g reserved salt. Cook until whites are firm and yolks begin to thicken. For vulnerable diners, continue until both white and yolk are firm.","visualCue":"Every white is opaque and firm, edges are lightly gold, and yolks wobble as one thick mass.","avoid":"High heat toughens the base; pouring over the yolk too early makes a rubbery skin.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"bistro-steak-eggs-step-6","position":6,"src":"/generated/ai/method-steps/bistro-steak-eggs-6-compose.jpg","alt":"Bistro Steak & Eggs with Shallot Jus: Compose the hot plate","evidenceStatus":"prototype-placeholder","title":"Compose the hot plate","cookDuration":"3 min","action":"Toss dry watercress with lemon juice, olive oil, and enough remaining salt. Slice rested steak across the grain into 1 cm pieces. Spoon jus beside and beneath rather than over all the crust. Add one egg and watercress bundle to each warm plate, finish with chives, and serve. Refrigerate steak and jus separately within 2 hours for up to 3-4 days; reheat to 74°C. Cook eggs fresh.","visualCue":"Crust stays defined beside moist beef, glossy sauce, firm white, thick yolk, and unwilted greens.","avoid":"Flooding softens crust; dressing watercress early makes it limp.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["Ask a high-turnover butcher, Queen Victoria Market meat counter, or supermarket for two intact porterhouse, striploin, or New York steaks cut to the same 3 cm thickness. No store mention is a live stock promise.","Coles, Woolworths, and IGA ordinarily cover eggs, butter, stock, Dijon, herbs, lemon, and watercress or rocket. Catalogue previews identify product form only; confirm the selected CBD store's range and price.","Mr Dad Queen Street is convenient for common aromatics, but is not represented as verified steak, fresh-herb, or wine inventory without direct evidence.","Buy wine from a licensed retailer and use the stock-and-vinegar path when alcohol is unsuitable. Keep beef and eggs cold on the trip home."],"jakarta":["Ask a trusted butcher or premium meat counter for intact sirloin or has luar cut into two even 3 cm steaks. Avoid mechanically tenderised or injected meat for this whole-cut path.","Pasar stalls can cover shallot, garlic, lemon, and selada air; larger supermarkets are discovery leads for butter, Dijon, stock, and herbs, not live inventory claims.","Wine availability, licensing, price, and household suitability vary. The stock-and-red-wine-vinegar alternative preserves sauce structure.","Choose clean uncracked eggs, transport chilled food promptly, and verify packaged stock and mustard against allergen requirements."]},"provenance":[{"sourceName":"Australian Beef - Butcher's guide to popular beef cuts","sourceUrl":"https://www.australianbeef.com.au/cooking/cooking-techniques/butchers-guide-to-popular-beef-cuts/","sourceType":"recipe-reference","confidence":"high","method":"Grounds the Australian porterhouse, sirloin, striploin, and New York naming used in the cut-selection guidance, then pairs that intact whole cut with an independently sourced safe endpoint.","supports":["Australian steak-cut naming","porterhouse selection","whole-cut preparation"],"caveat":"A cut guide does not establish pan timing or sauce technique. Steak thickness, starting temperature, pan mass, and burner output still require thermometer-led cooking.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Australian Beef - Porterhouse steak with red wine sauce","sourceUrl":"https://www.australianbeef.com.au/recipes/porterhouse-steak-red-wine-sauce/","sourceType":"recipe-reference","confidence":"high","method":"Cross-checks porterhouse with a reduced red-wine and beef-stock pan sauce, shallot, mustard, resting, and across-the-grain slicing.","supports":["shallot red-wine jus","mustard seasoning","rest and slice sequence"],"caveat":"The published sauce is a reference architecture. Bumbu Lens uses its own measured reduction, butter-mounting, and egg-and-watercress service.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"FoodSafety.gov - Safe Minimum Internal Temperatures","sourceUrl":"https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures","sourceType":"food-safety","confidence":"high","method":"Applies 63°C / 145°F followed by at least a three-minute rest to intact beef steak and uses a thermometer rather than colour to verify the centre.","supports":["63°C whole-cut beef endpoint","three-minute rest","probe verification"],"caveat":"Mechanically tenderised, injected, minced, or stuffed beef needs different controls; restaurant doneness preferences below this endpoint are not represented as universally safe.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"NSW Food Authority - Eggs: enjoy safely","sourceUrl":"https://www.foodauthority.nsw.gov.au/consumer/special-care-foods/eggs-enjoy-safely","sourceType":"food-safety","confidence":"high","method":"Supports clean uncracked eggs, cold storage, cross-contamination control, and firmer eggs for vulnerable diners.","supports":["egg handling","clean-shell selection","vulnerable-diner warning"],"caveat":"A softly thickened yolk retains more risk than a fully firm egg; pasteurised egg or fully cooked yolk is the safer route for vulnerable diners.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Generated reference image · not verified cook evidence","sourceUrl":"/generated/ai/headers/bistro-steak-eggs.jpg","sourceType":"visual-source","status":"internal-review","confidence":"limited","reviewedOn":"2026-07-10","method":"Recorded as a local editorial or generated visual cue asset, not an independent external source.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-10","method":"Reviewed Bistro Steak & Eggs with Shallot Jus as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-10","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."}],"faq":[{"question":"Which steak cut is best for Bistro Steak & Eggs?","answer":"Australian porterhouse, also sold as sirloin, striploin, or New York steak, balances flavour, tenderness, and price. Equal 3 cm thickness matters more than identical weight."},{"question":"Why does this recipe publish 63°C instead of medium-rare?","answer":"The public safe minimum for intact beef steak is 63°C followed by at least a 3-minute rest. This recipe targets a juicy medium result rather than presenting a lower restaurant doneness as universally safe."},{"question":"How do I stop the basting butter from burning?","answer":"Lower the heat first, keep garlic cloves large, and baste while foam is hazelnut-gold. If it turns black or acrid, remove the steak, discard the fat, wipe the pan, and restart with fresh butter."},{"question":"How do I rescue a thin or split shallot jus?","answer":"Reduce a thin jus before butter. For a split jus, take it off heat and whisk in 5-10 ml cold water, then one fresh cold butter cube. Never repair over a hard boil."},{"question":"Can I make the jus without alcohol?","answer":"Replace wine with 60 ml extra stock plus 15 ml red-wine vinegar, reduce this to about 15 ml, then add the regular 180 ml stock."},{"question":"What is the decisive ready cue for Bistro Steak & Eggs with Shallot Jus?","answer":"Build a deep crust, juicy safe centre, spoon-coating jus, and tender basted egg without restaurant equipment. Look for opaque tender white, narrow crisp edge, and a domed deep-gold yolk: No transparent white remains and the yolk moves as one thick wobble rather than raw liquid."},{"question":"What should I do if Bistro Steak & Eggs with Shallot Jus misses its cue?","answer":"Wet meat or steaks of different thickness prevent simultaneous browning and doneness. Spread the food out, raise heat only after moisture drops, and hold back extra sauce until the pan is frying again."},{"question":"How should I scale Bistro Steak & Eggs with Shallot Jus?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - opaque tender white, narrow crisp edge, and a domed deep-gold yolk - rather than forcing the original timer."},{"question":"Which substitutions are tested for Bistro Steak & Eggs with Shallot Jus?","answer":"intact porterhouse or striploin steaks: 2 x 200-220 g scotch fillet for more marbling, or eye fillet for a leaner plate; high-smoke-point neutral oil: canola, rice-bran, grapeseed, or vegetable oil; fresh thyme: 2 small rosemary sprigs, removed as soon as fragrant; eschalot or French shallot: 40 g Indonesian shallots or finely minced red onion"},{"question":"Which Bistro Steak & Eggs with Shallot Jus ingredients should not be swapped casually?","answer":"intact porterhouse or striploin steaks: Use intact whole-muscle steak. Mechanically tenderised, injected, rolled, or reconstructed beef needs its own package safety directions.; coarsely cracked black pepper: Fine pepper dust scorches quickly; add coarse pepper only after searing.; unsalted butter for basting: Contains milk.; garlic: Do not mince; small pieces burn during basting."}],"freshness":{"lastReviewed":"2026-07-14","dateBasis":"Latest dated provenance review or nutrition calculation; this is not a kitchen-test date.","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"bistro-steak-eggs"},"publication":{"status":"published-editorial","canonicalIndexable":true},"canonicalUrl":"https://www.bumbulens.com/recipes/bistro-steak-eggs","dataUrl":"https://www.bumbulens.com/recipes/bistro-steak-eggs/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/bistro-steak-eggs/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/bistro-steak-eggs","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/bistro-steak-eggs/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View Bistro Steak & Eggs with Shallot Jus","method":"GET","href":"https://www.bumbulens.com/recipes/bistro-steak-eggs","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for Bistro Steak & Eggs with Shallot Jus","method":"GET","href":"https://www.bumbulens.com/cook/bistro-steak-eggs","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the Bistro Steak & Eggs with Shallot Jus shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/bistro-steak-eggs/shopping","mediaType":"text/html"}]}