Steak Baguette, Asparagus with Hollandaise Sauce

Ah yeah!

Ingredients


Steak (Sirloin or Rump)
Olive oil
Butter
English mustard
Baguette

Asparagus spears (3 or 4 per person)
Egg yolks
Butter
Lemon

Method


Season the steak heartily. Heat a pan, and add the oil and butter. Keep the heat low until the butter melts. Then turn the heat up. Put the steak in the pan. How long you fry it for depends on the thickness of the steak and how you like it. More importantly, do not turn it more than once, and always leave it rest for a minute before cutting it.

Melt the butter (about 75gs per serving). Simmer a pan of water. Mix up the egg yolks (one per serving) in a glass bowl. Add a wee bit of the water and mix again. Put the bowl over the water. Gradually pour in the clarified butter while whisking. Add a generous squeeze of lemon at the end. Turn off the heat but leave the pan over the water to keep it warm.

The asparagus can be cooked simply by boiling them for about 5 minutes (remember to cut off the woody ends).

Slice the steak and serve it in a baguette covered in English mustard with the asparagus and hollandaise on the side. Season the hollandaise with salt and pepper before eating.