Lime-Chili-Hollandaise with fillet steak and panco potatoes

Zackary Austin
not easy
4 4
60 mins
60 mins


Servings: 4
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper, sweet paprika
  • 1 kg Potatoes
  • 100 g Panko flour (Japanese breadcrumbs; alternatively panko crumbs)
  • 2 Shallots
  • 1 piece(s) (approx. 30 g) Ginger
  • 8 Peppercorns
  • 5 TABLESPOONS White wine vinegar
  • 200 g Butter
  • 1 red chilli pepper
  • 3 fresh egg yolks
  • 7-10 Tbsp Juice of 1 lime (room temperature)
  • 7-10 Tbsp Salt
  • 4 beef fillet steaks (à approx. 175 g; 3-4 cm high)
  • 7-10 Tbsp salt, pepper


  1. 1

    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

  2. 2

    Place on a baking tray and bake in a hot oven for 50-60 minutes. Turn from time to time.

  3. 3

    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.

  4. 4

    Boil down until the liquid is reduced to approx. 1⁄3. Pour through a fine sieve and allow to cool for approx. 10 minutes.

  5. 5

    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).

  6. 6

    Skim off the top foam and slowly pour the butterfat into a bowl so that the whey remains in the pot.

  7. 7

    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.

  8. 8

    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).

  9. 9

    If the sauce thickens too much, stir in some warm water in a thin stream.

  10. 10

    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.

  11. 11

    Serve with lime-chili-hollandaise and panko potatoes. Serve with a green salad.

Nutrition Facts

990 kcal
34 g
74 g
47 g