Preheat the oven for the potatoes (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Mix oil, salt, pepper and paprika powder. Peel, wash and slice the potatoes. seasoning oil, Ka
Place on a baking tray and bake in a hot oven for 50-60 minutes. Turn from time to time.
Make a reduction for the hollandaise: Peel and chop the shallots and ginger. Lightly crush the peppercorns in a mortar. Boil 100 ml water, vinegar, shallots, ginger and peppercorns.
Boil down until the liquid is reduced to approx. 1⁄3. Pour through a fine sieve and allow to cool for approx. 10 minutes.
Clarify the butter: To do this, melt the butter at low heat until it separates into three layers (an upper foam layer of protein residues, a middle layer of thick yellow butterfat and the whey that settles at the bottom).
Skim off the top foam and slowly pour the butterfat into a bowl so that the whey remains in the pot.
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Mix the egg yolks with the cooled reduction. Whisk in a hot water bath with a whisk until a thick, creamy foam is produced.
Beat the clarified butter first drop by drop, then in a thin stream. Season the thick sauce with lime juice, chilli and salt. Keep warm on a warm water bath (approx. 50 °C).
If the sauce thickens too much, stir in some warm water in a thin stream.
Pat the steaks dry. Heat the oil in a frying pan. Fry the steaks for about 1 minute on each side. Season with salt and pepper. Then fry over medium heat for a medium (pink) steak on each side for 2-3 minutes.
Serve with lime-chili-hollandaise and panko potatoes. Serve with a green salad.