• Certified Piedmontese

4 Mother's Day Brunch Recipes

Need a last minute gift for Mom? Whip up one of these delicious brunch recipes featuring Certified Piedmontese beef to show her how much she means to you!


Steak & Eggs with Potato Hash

Serves 2

  • 2 Certified Piedmontese sirloin filets

  • 2 to 4 eggs

  • 2 russet potatoes, peeled and diced

  • ½ onion, diced

  • 3 cloves garlic, sliced

  • 1 jalapeño, seeded and diced

  • 2 poblano peppers, seeded and diced

  • 8 ounces crimini mushrooms, sliced

  • Kosher salt and freshly cracked black pepper to taste

  • Canola or olive oil, as needed


Preheat a clean and oiled grill grate to medium-high. Season the steaks with salt and pepper, grill to desired doneness, and let rest. Meanwhile, add oil to a large cast iron skilled over high heat and sauté the potatoes with salt and pepper. When the potatoes start to brown, add the onion, garlic, peppers, and mushrooms. Continue to cook and stir until vegetables start to soften and caramelize. Cook the eggs sunny side up (or to your liking) and serve with the hash and steak.


Buttermilk Biscuits & Beef Gravy

Serves 5 to 7

Beef Gravy

Makes about 5 cups

  • 1 pound Certified Piedmontese 85% lean ground beef

  • ½ onion, diced

  • 1 teaspoon chili flakes

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 3 cups whole milk

In a large cast iron skillet over high heat, cook the ground beef for 5 to 10 minutes, until cooked through. Add the onion and chili flakes and season with salt and pepper to taste. Add the butter and stir until melted. Stir in the flour and cook for 2 minutes while stirring. Gradually whisk in the milk, stirring constantly. Simmer at least 20 minutes, or until desired thickness. Season with kosher salt and freshly ground black pepper to taste.


Buttermilk Biscuits

  • Makes about 8 biscuits

  • 2 cups unbleached all-purpose flour, plus more for rolling

  • 2 tablespoons baking powder

  • 1 teaspoon salt

  • 6 tablespoons butter, frozen and grated

  • 1 cup buttermilk

  • ¼ teaspoon baking soda

Preheat a convection oven to 425°F. Into a large mixing bowl, sift all the dry ingredients. With your hands, thoroughly work the frozen butter into the flour until evenly distributed. Add the buttermilk and stir gently until a loose ball starts to form, being careful not to overwork or overmix the dough. Lightly press the dough together and roll into a large rectangle, about 1-inch thick. Fold in half and cut into desired shape. Bake for 10 to 15 minutes, until golden brown.

Steak & Eggs with Mushrooms & Charred Tomato

Serves 2


  • 2 (8-ounce) Certified Piedmontese filet mignon steaks

  • Salt

  • Pepper

  • 1 teaspoon olive oil

  • 1 large tomato, halved

  • 8 ounces button mushrooms

  • 4 tablespoons butter

  • ½ cup beef stock

  • ½ cup soy sauce

  • 4 eggs (cooked to preference)

  • Hash browns, for serving


Approximately 20 minutes before cooking, remove the steak from the refrigerator and let it rest at room temperature. Preheat the grill to 400°F. Season the steaks generously with salt and pepper. Grease the grill grates by dipping a paper towel in the oil and spreading over the grates. Grill the filets about four minutes on each side for medium. Let the steaks rest 5 minutes before serving.


In a small saucepan, combine mushrooms, butter, beef stock, and soy sauce and cook until mushrooms are tender. Wipe the pan out, and cook the eggs to your preference. Cut the tomato in half and season well with salt and pepper. Char the tomato directly in the pan until slightly blackened. Serve the steak with the eggs, mushrooms, hash browns, and charred tomato.


French Steak & Eggs

Serves 1

  • 1 tablespoon olive oil

  • 1 (8-ounce) Certified Piedmontese flat iron steak

  • 3 large eggs

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon butter

  • 2 ounces aged white cheddar cheese

  • 1 tablespoon sliced chives


Season the steak with salt and pepper. In a cast iron pan over high heat, bring oil to temperature. Sear the steak until cooked to desired temperature; set aside to rest.


Meanwhile, in a small mixing bowl, whip eggs and season with salt and pepper. In a nonstick pan over medium low heat, melt the butter and add the eggs. Stir to emulsify the butter into the eggs. Let the eggs set up; stir once to create a flat, even layer. Sprinkle with cheese and continue to cook, using low enough heat to cook the eggs, but not brown the bottom of the omelet. When the omelet is nearly cooked through, with a spatula, gently roll it up and transfer to a plate. Season with salt and chives. Slice the steak and serve alongside the omelet.

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