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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.

Ingredients

  • 600g
    Grass Fed Beef Rib Eye Steak
  • 6
    Radishes, halved
  • 150g
    Asparagus, trimmed & cut into 4cm pieces
  • 4
    Spring onions, cut into 3cm pieces
  • 50g
    Broad beans, podded, blanched & skins
  • 1
    Small bunch of chives
  • A pinch
    Pure Sea Salt
  • A pinch
    Black Pepper
  • For the hollandaise

  • 150g
    Organic Grass Fed Ghee
  • 2
    Egg yolks
  • 1
    Lemon
  • 1
    Salted anchovy fillet, finely chopped
  • 1 tbsp
    Capers, finely chopped
  • ½ tbsp
    Worcestershire sauce
  • ½ tbsp
    Tomato Ketchup
  • ½ tbsp
    Dijon mustard
  • ½ tbsp
    Parsley, chopped
  • ½ tsp
    Paprika
  • ½ tsp
    Mild curry powder
  • ½
    Garlic clove, minced
  • 1 tsp
    Cayenne pepper

Method

  • 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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