Culinary Inspirations

Boneless striploin with sauce hollandaise More recipes
Boneless striploin with sauce hollandaise Boneless striploin with sauce hollandaise

Excellent and easy to prepare dish. Striploin steak with sauce hollandaise.

  • Boneless striploin with sauce hollandaise 30 minutes
  • Boneless striploin with sauce hollandaise 2 persons
  • Boneless striploin with sauce hollandaise Frying
  • 2 boneless striploin steaks– Qulinary Feast
  • salt, pepper
  • 50 g of clarified butter
  • 2 egg yolks
  • 250 ml of warm (melted) clarified butter
  • 200 ml of white wine vinegar
  • 50 g of chopped shallot
  • a few grains of black pepper
  • a sprig of tarragon
  • 10 baby tomatoes
  • ½ of fresh cucumber50 g of mixed lettuces
  • 10 g of rocket lettuce
  • 1 shallot
  • vinaigrette
  • 150 g of fries
Cooking instruction
  • Preparation of the sauce:
    Cut the peeled shallot into very thin slices. Put it in a saucepan, add a few grains of black pepper and the sprig of fresh tarragon. Pour in the vinegar and cook until the volume is reduced by half. Pour the vinegar into a metal bowl, together with the egg yolks. Place it in a water bath (that is, place the bowl over a saucepan with boiling water, over a low heat) and whisk. The heated mass should be uniform, fluffy and smooth. Be careful not to overheat the yolks, so that they do not coagulate. Add the warm clarified butter slowly into the fluffy egg mass, stirring and whisking constantly. Season with salt and pepper to taste. The ready sauce should have the texture and thickness of loose mayonnaise.
  • Preparation of the salad:
    Place the mix of lettuces and rocket in a bowl. Cut the baby tomatoes into halves, quarter the cucumber, remove seeds and cut into strips. Chop the shallot finely, add all the ingredients to the bowl. Season with vinaigrette. Start frying the fries. While they fry, get the meat ready.
  • Preparation of the meat:
    Season the steaks with salt and pepper on both sides. Melt the clarified butter in the frying pan, place the steaks in the butter. Fry on both sides until golden-brown. While they fry, heat the oven to 180°C. Transfer the fried steaks into the pre-heated oven and roast for 5-7 minutes. After that time, the steak should be medium-rare and pink inside. After removing the steaks from the oven, set them aside for a few minutes to let them rest (to even out the temperature on the inside and outside of the meat).
Used product: Striploin steaks Striploin steaks

Boneless striploin steaks, with fat cover. Cut from the upper section of the lumbar and abdominal part. The longissimus muscle is located between the entrecote and the leg, its tissue is very soft, firm and succulent.

Striploin steaks Striploin steaks See more products