- 1x 10oz ribeye or sirloin steak
- 1 flat mushroom cooked
- 3 tablespoons of Hollandaise sauce
- hand full of mixed dressed leaves
- 1 bowl of cooked chips
For the Hollandaise sauce
- 4 egg yolks
- 500g of melted butter
- 2 tablespoons of white wine vinegar
- ½ tsp white pepper
For the Peppercorn Butter
- 10 x 250g butter
- 500g pink peppercorns
- 500g green peppercorns
- 250g of black peppercorns
Making the Hollandaise Sauce
Place the egg yolks in the food processor and puree. Add the white wine vinegar and the melted butter slowly until the sauce thickens.
Season with the pepper then place into a dish until needed.
Making the butter
Roughly chop all the peppercorns together
Soften the butter and add the chopped peppercorns. Roll up into cylinder shapes and place into the fridge to set.
Cooking and plating the dish
Place the ribeye or sirloin steak into a hot pan with some butter and seal on both sides, season with salt and pepper then place under the grill and cook to taste (rare/medium/etc).
Place the chips in the fryer and cook.
Place the mushroom under the grill to cook.
When the ribe eye / sirloin steak and chips are ready, place the mixed leaves on the plate, then put the pot of Hollandaise sauce and mushroom on the plate.