Recipe: Steak w/Hollondaise sauce

One of the great things about eating a Paleo/Bulletproof diet is that you get to eat some utterly delicious food. This one's so good I'd recommend it even if you're not following these diet plans. I had it earlier and it was utterly sublime! It's really simple to make too. I like to serve it with asparagus (another favourite partner of hollondaise sauce.


Ingredients

1 8-12 Oz Grassfed Sirlion Steak (New York Strip for you US readers) The size depends on your appetite
2/3 pack of Grassfed  Butter
4 egg yolks (free range, pastured eggs)
1 Lemon
A bunch of Asparagus Spears
Salt
Cumin
Turmeric
(Note...with the spices if you haven't just bought them fresh make sure they're kept at all times in an airtight container kept in a cool, dry place otherwise they can develop mould surprisingly quickly)

Method

• First off, Put your oven on at Gas Mark 2 (300° F, 150°C)
• Place half a packet of butter in a pan and melt on a low heat. 
• Take off heat to cool when comlpetely melted.
• Chop the stalk ends off your asparagus spears
• Place the asparagus on a baking tray, sprinkle with salt and place into the oven for 15 minutes
• On a small plate mix 1 tsp each of cumin and turmeric with 2 tsp salt.
• Season your  Steak by rubbing it on both sides into this mixture.
• In a cast iron pan place your remaining butter and allow the pan to heat up.
• When the pan is hot enough place in your steak.
• Cook it on a moderate heat for around 2 minutes each side for rare, slightly longer for medium rare.
• Once steak is done place it on a warm plate and cover in foil to rest 

Now onto the Hollondaise! Don't worry, this is far simpler than the classic drip'pour' method and it's never gone wrong.

• On top of a pan of boiling water sit a glass bowl. The bottom should not be touching the water.
• Place 4 egg yolks, juice from 1 whole lemon in the bowl. Whisk.
• Sprinkle in some salt. I like to use Maldon sea salt.
• Pour in your clarified butter  (be careful tnot to pour in the milk solids, just the clear yellow butterfat).
• Keep whisking over the heat until cooked, it won't split!
• It's done once your whisk starts to leave a trail in the sauce.
• Take the bowl off the heat. Taste for seasoning, add more salt if necessary.
• If you're feeling fancy, chop up some fresh tarragon and whisk in the sauce to make Bearnaise.

Now it's time to check your asparagus. If it's al dente, it's done. Plate up time!

• Remove the foil from your steak, it should have retained most of it's juices. Place on your serving plate.
• Drain any juices that have left the steak into your sauce and stir. (It's more flavour!)
• Put your asparagus on the plate with the steak.
• Sauce Time! You can pour it over the steak and  asparagus or keep it in a little pot for dipping, the choice is yours!

Now all that's left is to eat and enjoy it. And in my case explain to my 6 year old niece that I wasn't putting custard on my steak!

Try it and see what you think...and once the party in your mouth has subsided leave a comment!