Steak with tarragon, hollandaise and grilled asparagus

Recipe from: July 2012

Ingredients 9
Servings 1
Minutes 00:10


Serving Change
  • 2
    olive oil
  • 2x
    200-250g steaks (I used well-aged rump)
  • 1
    bunch asparagus spears (about 12)
  • For the Hollandaise sauce:
  • 2
  • 200
  • 1/2
    dried tarragon
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper


Pre-heat your oven to the grill setting. Place the asparagus in an oven-proof dish, drizzle with about 1 Tbsp olive oil, a sprinkle of salt and pepper, and grill for about 10 minutes, or until just starting to char slightly.

Meanwhile, prepare the hollandaise sauce:
Melt the butter in a small saucepan on the stovetop, until it is clear liquid, but not boiling, and set aside to cool slightly.
Then, in a blender, gently blend the eggs for a few seconds, then slowly pour in the melted butter, mixing all the while, and then continue mixing for a further 20 seconds.

Add in the tarragon, lemon juice, and a sprinkle of salt and pepper and then pour into a small serving bowl. If the mixture seems too runny, it will thicken slightly as it cools. If it seems too thick, loosen slightly by mixing in 1-2 Tbsp hot water.

Then, cook your steak:
Heat a medium-sized pan on the stovetop, along with 1-2 Tbsp olive oil, until the oil is very hot. Test the temperature by touching the oil with one corner of the steak, if it sizzles strongly then it is hot enough to cook the steak. Season your steak with salt and pepper, and fry for about 4 minutes on each side (will vary depending on the thickness of your steak).

Turn the steak only once, and make sure it is golden on one side before turning. Remove from the pan, and rest for a few minutes before serving on warmed plates with the asparagus and hollandaise sauce.

Chef's note:
Optional: Serve along with boiled baby potatoes.

View the gallery here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.



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