Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Fries
Hollandaise Sauce
Method
Steak
- 1
Prepare the Steak
Remove the butcher's steak from the refrigerator and allow it to come to room temperature for about 30 minutes.
- 2
- 3
Rest the Steak
Remove the steak from the heat and let it rest for 5-10 minutes before slicing against the grain.
Fries
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even sticks, about 1/4 inch thick.
- 5
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the potato sticks in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.
- 7
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 8
- 9
Season the Sauce
Remove from heat and season with a pinch of salt and cayenne pepper to taste. Keep warm until ready to serve.