Ghee is perfect for making hollandaise sauce, as it is essentially meticulously clarified butter. This version has the key ingredients of a classic Café de Paris butter added, but also a long, bizarre and seemingly scattershot list of ingredients, including a dab of curry powder that gives a nod back to the ghee.
It doesn’t look like it should work but this is a perfect partner to our Grass Fed Beef ribeye steak. All with some sautéed spring vegetables alongside.
Remove your steak from the fridge at least 30 minutes before cooking.
To make the hollandaise, put the ghee into a small saucepan and warm it until completely melted, put it to one side.
Put a pan of water on to boil and get a heatproof bowl that will sit snuggly on top of the pan without the bowl touching the water. Put the egg yolks into the bowl with 1 tablespoon of lemon juice and sit it above the water.
Whisk vigorously until the yolks start to thicken slightly; this won’t take long, and you must take care not to let them start to scramble.
Remove the bowl and then whisk in the warm ghee, a little at a time until you have a thick glossy sauce. If it seems a bit too thick you can loosen it by adding a dash of hot water. If it splits while making it, a dash of hot water also works to help bring it back together. Whisk the other ingredients into the bowl and season with salt, cayenne and a little more lemon juice to taste.
Season the steak generously with salt and pepper and cook it in a frying pan, griddle or BBQ over a medium high heat until deeply coloured on all sides. Cook it to your liking, but we’d suggest medium/rare - about 12-15 minutes of cooking, followed by 10 minutes resting time.
While the steak rests, put a medium saucepan on the heat and add 1 tbsp of olive oil. Add the radishes along with a pinch of salt and sauté them for a couple of minutes. Add the asparagus and spring onions and cook for 3-4 more minutes until the asparagus is nearly tender. Add the broad beans and cook for a final 2 minutes to heat them through.
The asparagus should be just cooked, and the radishes should still have a bit of bite to them. Taste and adjust the seasoning with salt and pepper to your liking. Finish by finely snipping the chives into the pan.
Divide the vegetables between the two plates and spoon some of the hollandaise alongside. Top with generous slices of steak.
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