Recipe 22 / 24
GB · Contemporary bistro
Bistro Steak & Eggs with Shallot Jus
A contemporary bistro plate built from three restaurant fundamentals rather than luxury clutter: an evenly crusted steak, a glossy shallot pan jus, and a butter-basted egg with a firm white and softly thickened yolk.
Build a deep crust, juicy safe centre, spoon-coating jus, and tender basted egg without restaurant equipment.
- Place & style
- Contemporary bistro British · Main
- Yield
- 2 servings Beef · spice 1/5
- Time
- 45 min 18 min prep · 27 min cook
- Cook level
- Intermediate fine-dining technique · date-night · 45-minute · steak dinner · skillet
Bumbu / flavour foundation
cracked pepper, garlic, thyme, shallot, red wine, beef stock, Dijon
Even-thickness steak is salted before cooking, seared before pepper and butter are introduced, and basted only after the crust forms. Its fond becomes a reduced shallot jus mounted with cold butter, while the egg cooks separately so the white can set without sacrificing the yolk.
Equipment
- 30 cm heavy cast-iron or stainless-steel skillet
- 24 cm non-stick skillet
- instant-read thermometer
- wire rack set over a plate
- heavy tongs and large basting spoon
- small whisk and 2 egg ramekins
Read the visual cue before each step. The clock is guidance; the food decides when you move.
01 · Market sheet
Know what you are buying.
Every ingredient is shown in context, named in English and Bahasa Indonesia, and tied to its job in the dish.Meat or seafoodDaging atau seafood
2 x 220 g, each about 3 cm thick
intact porterhouse or striploin steaks
steik sirloin atau has luar utuh
even, flavourful whole-muscle steaks that crust well and remain juicy at medium doneness
Generated reference - not verified cook evidence.
Watch: Use intact whole-muscle steak. Mechanically tenderised, injected, rolled, or reconstructed beef needs its own package safety directions.
Dry pantryBahan kering
8 g
fine sea salt, divided
garam laut halus, dibagi
seasons the steak ahead, then balances the jus, eggs, and greens
Generated reference - not verified cook evidence.
15 ml
high-smoke-point neutral oil
minyak netral bertitik asap tinggi
conducts the initial high heat before butter enters the pan
Generated reference - not verified cook evidence.
180 ml
salt-reduced beef stock
kaldu sapi rendah garam
supplies savour and gelatin without making the reduction prematurely salty
Generated reference - not verified cook evidence.
Watch: Check packaged stock for wheat/gluten, celery, yeast extracts, and sodium.
10 ml
extra-virgin olive oil
minyak zaitun extra virgin
light dressing for the greens
Generated reference - not verified cook evidence.
SpicesRempah
3 g, about 1 tsp
coarsely cracked black pepper
lada hitam pecah kasar
blooms in foaming butter after the high-heat crust is established
Generated reference - not verified cook evidence.
Watch: Fine pepper dust scorches quickly; add coarse pepper only after searing.
ChilledDingin
35 g
unsalted butter for basting
mentega tawar untuk menyiram steik
foams around garlic and thyme and carries their aroma over the steak
Generated reference - not verified cook evidence.
Watch: Contains milk.
20 g, cut into 4 cold cubes
cold unsalted butter for the jus
mentega tawar dingin untuk saus
mounts the reduced liquid into a glossy spoon-coating jus
Generated reference - not verified cook evidence.
Watch: Contains milk; keep cold until whisked in off heat.
2 eggs, 55-60 g each
large clean eggs
telur ayam besar yang bersih
softly thickened yolk that becomes a second sauce on the plate
Generated reference - not verified cook evidence.
Watch: Use clean uncracked eggs within date. Cook yolks firm for diners who need a higher-safety path.
15 g
unsalted butter for the eggs
mentega tawar untuk telur
gently fries and bastes the whites without deep-frying the egg
Generated reference - not verified cook evidence.
Watch: Contains milk.
Fresh produceSayur & bahan segar
2 cloves, about 10 g, lightly crushed
garlic
bawang putih
large crushed aromatic for basting without fast burning
Generated reference - not verified cook evidence.
Watch: Do not mince; small pieces burn during basting.
4 sprigs
fresh thyme
timi segar
woodland aroma infused briefly into the basting butter
Generated reference - not verified cook evidence.
1 medium, about 50 g, very finely minced
eschalot or French shallot
bawang merah besar atau shallot
sweet aromatic base for the pan jus
Generated reference - not verified cook evidence.
60 g, washed and dried
baby watercress
selada air muda
peppery fresh contrast to steak, butter, and yolk
Generated reference - not verified cook evidence.
1 small, yielding about 10 ml juice
lemon
lemon
fresh acidity for the watercress rather than the reduced jus
Generated reference - not verified cook evidence.
SaucesSaus & bumbu botol
75 ml
dry red wine
anggur merah kering
deglazes the fond and adds acidity and dark-fruit depth
Generated reference - not verified cook evidence.
Watch: Contains alcohol and usually sulphites; cooking does not guarantee all alcohol is removed.
10 g, about 2 tsp
Dijon mustard
mustard Dijon
restrained sharpness that also helps the final butter emulsion hold
Generated reference - not verified cook evidence.
Watch: Contains mustard; verify gluten requirements on the exact label.
GarnishPelengkap
8 g, finely sliced
fresh chives
kucai Eropa segar
clean onion aroma and a precise fresh finish
Generated reference - not verified cook evidence.
Calculated estimate · per serving
Nutrition information
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
- Energy
- 3440 kJ822 kcal
- Protein
- 54.1 g
- Carbohydrate
- 9.4 g
- Sugars
- 2.7 g
- Dietary fibre
- 1.3 g
- Total fat
- 60.3 g
- Saturated fat
- 25.4 g
- Sodium
- 2090 mg
How this estimate was calculated
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.
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.
Reference data: Australian Food Composition Database · FSANZ calculation method · USDA FoodData Central · calculated 2026-07-14
02 · Method
Cook in order. Read the decisive cue.
6 stages · 45 min total
Stage 01
Dry-brine an even surface
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.
- Move on when
- The salt has dissolved and the steak faces look matte, dry, and slightly tacky with no beads.
- Common mistake
- Wet meat or steaks of different thickness prevent simultaneous browning and doneness.
- Recovery
- Spread the food out, raise heat only after moisture drops, and hold back extra sauce until the pan is frying again.
Stage 02
Lock in a burnished crust
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.
- Move on when
- Each broad face is deep mahogany and releases cleanly; the fond is brown rather than black.
- Common mistake
- Moving before release tears the crust; grey liquid means the pan was not hot enough.
- Recovery
- Pause before the next step, compare the cue, then correct heat, moisture, or seasoning while the dish is still flexible.
Stage 03
Pepper and brown-butter baste
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.
- Move on when
- The crust is lacquered, butter smells nutty, and the true centre reads 63°C.
- Common mistake
- Early butter burns; elapsed time cannot replace the centre temperature.
- Recovery
- Move the pan off heat, scrape only the unburnt paste into a clean spot, add a small splash of oil or liquid, and restart gently.
Stage 04
Reduce and mount the shallot jus
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.
- Move on when
- The jus coats a spoon continuously and a finger trail stays clean.
- Common mistake
- Butter before sufficient reduction makes greasy thin sauce; boiling afterward splits it.
- Recovery
- Lower the heat immediately, skim or stir gently, and continue at a small simmer until the surface calms.
Stage 05
Baste two eggs to a custardy centre
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.
- Move on when
- Every white is opaque and firm, edges are lightly gold, and yolks wobble as one thick mass.
- Common mistake
- High heat toughens the base; pouring over the yolk too early makes a rubbery skin.
- Recovery
- Lower to a gentle simmer and give it more time; texture fixes happen slowly, not with harder heat.
Stage 06
Compose the hot plate
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.
- Move on when
- Crust stays defined beside moist beef, glossy sauce, firm white, thick yolk, and unwilted greens.
- Common mistake
- Flooding softens crust; dressing watercress early makes it limp.
- Recovery
- Pause before the next step, compare the cue, then correct heat, moisture, or seasoning while the dish is still flexible.
03 · Source & shop
Where the guidance comes from.
Technique guidance is stable editorial material. Prices, stock, and local availability should be rechecked before a special trip.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.
Editorial provenance
Australian Beef - Butcher's guide to popular beef cuts
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.
Boundary: 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.
Reviewed 2026-07-10Australian Beef - Porterhouse steak with red wine sauce
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.
Boundary: The published sauce is a reference architecture. Bumbu Lens uses its own measured reduction, butter-mounting, and egg-and-watercress service.
Reviewed 2026-07-10FoodSafety.gov - Safe Minimum Internal Temperatures
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.
Boundary: Mechanically tenderised, injected, minced, or stuffed beef needs different controls; restaurant doneness preferences below this endpoint are not represented as universally safe.
Reviewed 2026-07-10NSW Food Authority - Eggs: enjoy safely
Supports clean uncracked eggs, cold storage, cross-contamination control, and firmer eggs for vulnerable diners.
Supports: egg handling, clean-shell selection, vulnerable-diner warning.
Boundary: 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.
Reviewed 2026-07-10Generated reference image · not verified cook evidence
Recorded as a local editorial or generated visual cue asset, not an independent external source.
Supports: finished-dish appearance, image credit boundary.
Boundary: A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy.
Reviewed 2026-07-10Bumbu Lens editorial method audit
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.
Boundary: Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities.
Reviewed 2026-07-10Bumbu Lens Melbourne/Jakarta sourcing heuristic
Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.
Supports: Melbourne sourcing, Jakarta sourcing, volatile availability boundary.
Boundary: Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking.
Reviewed 2026-07-10Your next cook
Kitchen notes
Record the batch size, timing, substitutions, and visual cue you want to remember next time.