Lime-Chili-Hollandaise with fillet steak and Panko-Potatos

Name: Lime-Chili-Hollandaise with fillet steak and Panko-Potatos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 75 g Pancreas crumbs (Asian store); 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Shallots; 30 g fresh ginger tuber; 8 Peppercorns; 50 ml White wine vinegar; 250 g Butter; 1 red chilli pepper; 3 Egg yolk (size M); 7-10 Tbsp Juice of 1 lime; 4 Beef fillet steaks (approx. 175 g each); baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
75 g Pancreas crumbs (Asian store)
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Shallots
30 g fresh ginger tuber
8 Peppercorns
50 ml White wine vinegar
250 g Butter
1 red chilli pepper
3 Egg yolk (size M)
7-10 Tbsp Juice of 1 lime
4 Beef fillet steaks (approx. 175 g each)
baking paper

Directions

1
Peel and wash the potatoes, cut them into slices and put them in a bowl. Add panko crumbs and 6 tablespoons of oil, season with salt, pepper and paprika, mix everything well. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes until golden brown
2
Peel and finely dice the shallots. Peel ginger and grate finely. Lightly crush the peppercorns in a mortar. Boil 100 ml water, vinegar, shallots, ginger and pepper in a small pot. Let it simmer until about 1/3 of the liquid has evaporated. Pour through a sieve and let cool down briefly
3
Put butter in a small pot and melt it at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat and the whey which settled at the bottom). After this process, skim the foam formed at the top with a spoon and pour the concentrated butter slowly into a bowl, leaving the milky sediment in the pot
4
Clean the chilli, cut lengthwise, remove the seeds. Wash the pod and chop finely. Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then pour it into the egg yolk cream in thin steel until a thick creamy sauce is formed. Stir lime juice and chilli into the sauce. Season the sauce with salt. Keep the sauce warm on a warm water bath (approx. 50 °C)
5
Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan and fry the meat on each side. Fry on medium heat for 3-4 minutes on each side. Season with pepper. If the sauce has thickened too much, carefully stir in some warm water in a thin stream. Serve the meat with panko potatoes and sauce. Serves with salad
6
Preparation time approx. 50 minutes