Steak with Hollandaise Sauce & Winter Veg

Is Hollandaise one of your restaurant favourites? It’s time to make your own Hollandaise, paired with a juicy steak & nutritious Winter veg. How do you make Hollandaise sauce from scratch? The main ingredients are eggs, and butter. Follow this recipe and you’ll see how easy it actually is!

Level

Beginner

Category

  • Gluten Free
  • Winter

Cooking Methods

  • Blending
  • Grilling
  • Roasting

Serves

4

Prep Time

20 minutes

Cooking Time

20 minutes

Ingredients

For the Steak:

  • 600-800g Food Lover’s Market Rump Steak Salt and black pepper, to taste

For the Veggies:

  • 1 bunch mixed baby beetroot, cooked and peeled
  • 15ml (1 Tbsp) honey
  • 5ml (1 tsp) fennel seeds, toasted
  • 350g green beans, top and tailed
  • 2 bunches fresh asparagus
  • Salt and black pepper, to taste

For the Hollandaise Sauce:

  • 80ml (1/3 cup) white wine vinegar
  • 8 peppercorns
  • 2 bay leaves
  • 4 egg yolks
  • 250g clarified butter or ghee
  • Salt and pepper, to taste
  • Lemon juice, to taste

Directions

For the Steak:

  1. Heat a griddle pan on a high heat, season the steak well with salt and pepper. Holding the steak with kitchen tongs on the fat side in the griddle pan, render out the fat to golden and crispy. This will create the fat that the steak will cook in, so no additional oil is needed for frying.
  2. Fry the steak for about 4 minutes per side or until cooked to your liking. Set aside to rest.
  3. For the Veggies:

    1. Glaze the beetroot in the honey and finish with toasted fennel seeds. Grill the beans and asparagus in the beef fat griddle pan you cooked the steak in for about 4-5 minutes. Season with salt and pepper, to taste.
    2. For the Hollandaise Sauce:

      1. Place the vinegar, peppercorns and bay leaves in a small saucepan and reduce for a few minutes or until reduced by 1/3.
      2. Strain the vinegar and combine with the egg yolks in a glass bowl and whisk over bain-marie until light and fluffy. Add the clarified butter in a thin stream while whisking constantly. You need to be able to touch the bottom of the bowl without your hand burning. Whisk until all butter is incorporated and you have a thick and glossy sauce. Season with salt and pepper, add lemon juice if required.

Notes

What do you eat with Hollandaise sauce?

A delicious steak of course, or you can enjoy it for breakfast. Hollandaise sauce pair beautifully with poached eggs (on an eggs benedict) , as well as salmon or fish. You could also use it on green veg, like broccoli or asparagus.