Beef Fillets with Lemon Hollandaise Sauce Lemon Hollandaise Sauce 175 g butter 4 egg yolks 2 tbsp lemon juice salt and black pepper (to season) Beef 2 tbsp extra virgin olive oil 500 g matured
Beef Fillets with Lemon Hollandaise Sauce
Lemon Hollandaise Sauce
- 175 g butter
- 4 egg yolks
- 2 tbsp lemon juice
- salt and black pepper (to season)
Beef
- 2 tbsp extra virgin olive oil
- 500 g matured beef fillet
Lemon Hollandaise Sauce
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Melt the butter in a small saucepan over a low heat
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Skim any froth from the surface and discard
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Whisk the egg yolks together with 2 tablespoons of water in another small saucepan for 30 seconds, or until pale and foamy
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Place the saucepan over a very low heat and whisk the egg mixture for 2 – 3 minutes
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Don’t let the saucepan get too hot or the eggs will scramble
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Add the cooled (but still melted) butter to the eggs, a little at a time, whisking well after each addition
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Stir in the lemon juice and season with salt and cracked black pepper.
Beef
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Heat the olive oil in a large, non-stick frying pan over high heat and fry the fillet for 7 minutes on each side, or until cooked to your liking
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Alternatively, roast the fillet at 220°C for 15 – 20 minutes
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Serve hot with the Hollandaise sauce and steamed greens.