Fillet steak with lime-chili-hollandaise and crispy potatoes

Name: Fillet steak with lime-chili-hollandaise and crispy potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sweet peppers; 1 kg Potatoes; 100 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 2 Shallots; 5 TABLESPOONS White wine vinegar; 8 Peppercorns; 200 g Butter; 3 fresh egg yolks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red chilli pepper; 1 Lime; 4 Beef fillet steaks (a approx. 175 g; 3-4 cm high); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

Spicy pods and citrus freshness ignite a firework of taste in this version of the velvety butter sauce. A brilliant appearance for everything short-fried!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sweet peppers
1 kg Potatoes
100 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
2 Shallots
5 TABLESPOONS White wine vinegar
8 Peppercorns
200 g Butter
3 fresh egg yolks
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red chilli pepper
1 Lime
4 Beef fillet steaks (a approx. 175 g; 3-4 cm high)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Mix 4 tablespoons of oil, salt, pepper and paprika powder. Peel, wash and slice the potatoes. Mix seasoning oil, potatoes and Panko. Spread on a baking tray. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 50-60 minutes. Turn from time to time.
2
Peel and finely dice the shallots. Boil up with 100 ml water, vinegar and peppercorns. Boil down until the liquid is reduced to about 1⁄3. Pour through a fine sieve and allow to cool for about 10 minutes.
3
Melt the butter at low heat until it separates into three layers (an upper foam layer of protein residue, a middle layer of yellow concentrated butter and the whey which settles at the bottom). Skim off the foam. Slowly pour the concentrated butter into a bowl so that the whey remains in the pot.
4
Mix the egg yolk with the reduction. In a hot water bath, whisk with a whisk to a thick creamy foam. Beat the clarified butter first drop by drop, then in a thin stream. Season to taste with salt and pepper.
5
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Season sauce with lime juice and chilli. Keep warm in a hot water bath. If the sauce thickens too much, stir in some warm water in a thin stream.
6
Dab meat dry. Heat 1 tablespoon of oil in a frying pan. Fry the steaks in it for about 1 minute on each side. Season with salt and pepper. Then fry for a pink (medium) steak at medium heat for 2-3 minutes on each side. Serve with hollandaise sauce and potatoes. Serve with a green salad.