Lime-Chili-Hollandaise with fillet steak and panco potatoes

Name: Lime-Chili-Hollandaise with fillet steak and panco potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper

AUTHOR
Zackary Austin

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

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)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper

Directions

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
Place on a baking tray and bake in a hot oven for 50-60 minutes. Turn from time to time.
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
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
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
Skim off the top foam and slowly pour the butterfat into a bowl so that the whey remains in the pot.
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
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
If the sauce thickens too much, stir in some warm water in a thin stream.
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
Serve with lime-chili-hollandaise and panko potatoes. Serve with a green salad.