If you want a subtle hollandaise sauce, use unsalted butter, adding just a pinch or two of salt to finish. Cook the beef then make the hollandaise while the beef is resting.
Ingredients
| 900 g | Eye fillets of beef, tenderloin, I used Silver Fern Farms beef eye fillet 300g packs (Main) |
| 2 Tbsp | Olive oil |
| ½ cup | Roasted hazelnuts, skinned |
| 3 | Free-range egg yolks |
| 1 ½ Tbsp | Lemon juice |
| 250 g | Butter, melted until hot and bubbling |
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Directions
- Cut beef fillet into 6 x 150g steaks. Season well with freshly ground black pepper and rub with olive oil.
- Heat a large heavy-based frying pan over a medium-high heat. Place steaks in pan, slightly apart (to prevent meat steaming rather than frying) and pan-fry for 3 minutes on each side (for medium-rare). Transfer to a warmed plate, season with salt, cover loosely with foil and a clean tea towel and leave to rest while you make the hollandaise sauce.
- Place the hazelnuts in a food processor and process until ground or pound in a mortar and pestle.
- Place the egg yolks in a stick blender jar with the lemon juice. Pulse mixture together then add the bubbling butter in a steady stream until the sauce is thick and emulsified. (The hollandaise sauce can be kept warm until ready to use in a warm, not boiling, water bath.)
- Serve beef and hazelnut hollandaise with oven chips, wilted spinach or other steamed green vegetables.
