Paleo Hollandaise Steak
Hollandaise sauce puts the fine into fine dining.
It’s a delicious, rich sauce that goes really well with steak. It’s also the classic sauce that goes over an eggs Benedict (recipe coming soon), and can be used as an awesome dipping sauce for asparagus and other veggies.
This paleo version is also pretty much fool-proof! Don’t be shy, just give it a try.
2 steaks (R66)
Salt and pepper to taste.
Olive oil for cooking
3 medium egg yolks (R6)
3 tbsp. coconut oil (R3)
1 tbsp. lemon juice (R2)
1/2 teaspoon salt
1/4 teaspoon of white pepper or paprika
Total Estimated Price: R77
1. Take your steak out of the fridge about 20 minutes before you plan on cooking it. Season it with salt and pepper. (This allows the steak to lower in temperature which is better for frying, and allows the flavour to sink into the meat.)
2. Add some olive oil to a pan on a high heat (preferably a riffle pan.)
3. If your steak has fat on it, cook the fat side down for a bit first to allow it to soften. Then cook each side for a 3-8 minutes depending on how hot your stove is and how well done you would like your meat.
4. Leave to stand for a few minutes before serving so that all the juices can be absorbed.
1. Pour boiling water into a blender and leave it to stand for about 10 minutes to heat the blender up. Pour out the water and dry thoroughly.
2. Separate 3 egg yolks and add them into your blender. (You can keep the egg whites in a sealed tupperware to add into an omelette or egg scramble in the morning.)
3. Add a tablespoon of fresh lemon juice and blitz together.
4. Spoon your coconut oil into a bowl and put in the microwave for 30-60 seconds. It must be mostly melted but not too hot or it will cook your egg yolks. Around 30’C will do.
5. With your blender on it’s lowest setting (mine is still pretty fast even on 1, but it worked out fine) pour your oil in a steady stream through the hole in the top of the lid.
6. Add your salt and pepper/paprika and pulse a few times to mix through.
7. Serve immediately over your steak, eggs Benedict or asparagus.
This time around I served it with sweet potato chips (recipe here) but as the sauce is quite rich, in future I would serve it with a light green side salad.