6 Farmdrop products in this recipe
Preheat the oven to 200°C. Remove steaks from the fridge and lay in a baking tray. Pour over the crushed garlic, the leaves from the thyme sprigs and 1 tbsp olive oil and massage these aromatics into the steaks. Set aside as the steaks come up to room temperature.
For the chips, fill a large pan with cold water. Peel and cut chips about 2 cm thick and pop into into the cold water as you go. Boil the kettle, pour away the cold starchy water from the saucepan and cover the chips with freshly boiled water. Cook the chips on a medium/high heat for five minutes until starting to soften but still firm in the centre.
Drain the chips in a colander and wait until there is no longer any steam, then spread in a single layer on a baking tray. Drizzle over 2 tbsp of olive oil and a good amount of seasoning and shake to coat all the chips evenly. Pop in the oven for 20 minutes.
For the steak, heat a large frying pan on a high heat until you can’t hold your hand over the pan for more than a second. Season the steaks on both sides with salt and pepper then place in the hot pan for 90 seconds on each side. Remove from the pan and allow the steaks to rest for 10 minutes.
As the steaks rest, get on with your hollandaise. Melt the butter in the microwave or a small saucepan, being careful not to burn. Fill a small saucepan half way with water, bring to the boil and reduce to a gentle simmer. Set a heatproof bowl over the pan, making sure the bowl doesn’t touch the water.
Pour the egg yolks into the bowl above the simmering water and whisk. As the yolks thicken, pour in the white wine vinegar and carry on whisking. Start to add the melted butter in a thin stream, whisking constantly until the sauce has thickened. Once the sauce is silky and thick, remove from the heat.
Season the sauce, squeeze in a few drops of lemon juice, pour in the garlic chives and stir. Set aside at room temperature.
When the chips have 5 minutes left, grate over the Parmesan and pop back in the oven to crisp up.
To serve, add another pinch of sea salt to the chips and shake to coat. Divide the steaks between two plates and pour over resting juices. Pile the chips high and serve with warm Hollandaise.
Garlic Chive Hollandaise