Beefsteak with Caramelized Carrots and Mediterranean Hollandaise
(2 servings)
Beefsteak with Thyme
| In a pan with two tablespoons of olive oil sear four beef steaks. |  |
 |
Add one teaspoon of dried thyme, four bay leaves and four teaspoons of butter. Cover the pan with kitchen foil and bake it at 120 degrees Celsius for 45 minutes. |
Caramelized Carrots
| Cook half an onion in one tablespoon of butter and one tablespoon of sugar translucent |  |
 |
Peel and slice four carrots and add them together with 125 millilitres of stock to the caramelized onions. Cook the carrots for 15 minutes. Then add one handful of parsley. |
Mediterranean Hollandaise
| Bring 150 grams of butter to a boil and wait until the whey separates. |  |
 |
Pass the butter through a sieve. |
| Allow one glass of vermouth, one glass of water, half a diced onion, one teaspoon of pepper and one tablespoon of dried tarragon to reduce to about one glass. |  |
 |
Pass the liquid through a sieve into a double boiler and add two egg yolks and one tablespoon of lemon juice. |
| Froth up in a bain-marie. |  |
 |
Stir in the clarified butter and one handful of dried tomato slices and one handful of fresh basil. |
Serve with potatoes.
