Rib Steak with Sauce Hollandaise

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Ingredients for 10 portions
  • For the Steaks
  • 10 Beef fillet steaks à 200 g
  • Salt and pepper
  • For the Sauce Hollandaise
  • 150 g QimiQ Cream Base
  • 6 Egg yolk(s)
  • 70 ml White wine reduction/stock
  • 1 Lemon(s), juice only
  • 400 g Clarified butter
  • Salt and pepper
Method
1.

For the Sauce Hollandaise: using an immersion blender, blend the QimiQ Cream Base smooth with the egg yolks, white wine reduction and lemon juice.

2.

Slowly add the clarified warm butter, stirring continuously.

3.

Season with salt and pepper.

4.

Strain through a fine sieve.

5.

Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.

6.

Season the steaks and sear on both sides. Serve with the Sauce Hollandaise.

7.

Tip: Serve with seasonal vegetables.