Chateaubriand Sauce Hollandaise au Citron

Serves 4

Beef Fillets with Lemon Hollandaise Sauce

Preparation Time: 15 minutes.
Cooking Time: 15 - 20 minutes.

Lemon Hollandaise Sauce

175g butter

4 egg yolks

2 tablespoons lemon juice

Robertsons salt and black pepper, to season

For the Beef
2 tablespoons extra virgin olive oil

500g Steakhouse Classic Matured Beef Fillet

To prepare the Hollandaise sauce, first melt the butter in a small saucepan over a low heat. Skim any froth from the surface and discard. Whisk the egg yolks together with 2 tablespoons of water in another small saucepan for 30 seconds, or until pale and foamy. Place the saucepan over a very low heat and whisk the egg mixture for 2 - 3 minutes. Don't let the saucepan get too hot or the eggs will scramble. Add the cooled (but still melted) butter to the eggs, a little at a time, whisking well after each addition. Stir in the lemon juice and season with salt and cracked black pepper.

Heat the olive oil in a large, non-stick frying pan over high heat and fry the fillet for 7 minutes on each side, or until cooked to your liking. Alternatively, roast the fillet at 220°C for 15 - 20 minutes.

Serve hot with the Hollandaise sauce and steamed greens.
Cabernet Sauvignon is an ideal wine to enjoy with most beef dishes and would be the ideal partner to this one.