Butterfly steaks on spring vegetables and hollandaise sauce

Name: Butterfly steaks on spring vegetables and hollandaise sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g Kohlrabi; 250 g small carrots; 7-10 Tbsp Salt; 4 Butterfly steaks (approx. 125 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (30 g) Hollandaise sauce bag; 125 g Butter; 7-10 Tbsp a few squirts of lemon juice; 1 TEASPOON Worcester sauce; 7-10 Tbsp Lemon or lime wheels and chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
500 g Kohlrabi
250 g small carrots
7-10 Tbsp Salt
4 Butterfly steaks (approx. 125 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (30 g) Hollandaise sauce bag
125 g Butter
7-10 Tbsp a few squirts of lemon juice
1 TEASPOON Worcester sauce
7-10 Tbsp Lemon or lime wheels and chervil

Directions

1
Clean broccoli, wash it and cut it into small florets. Peel, wash and slice the kohlrabi. Wash the carrots thoroughly. Cook everything in boiling salted water for about 12 minutes. In the meantime, wash the steaks and pat them dry.
2
Fry in hot oil on both sides, season with salt and pepper and fry over medium heat for about 5 minutes. For the sauce heat 1/8 litre of water. Stir in the contents of the bag, bring to the boil briefly.
3
Cut butter into pieces and stir in gradually at low heat. Season to taste with salt, pepper, lemon juice and Worcester sauce. Arrange everything on a plate. Serve garnished with lemon or lime wheels and chervil as desired.