May 06, 2020

Beef Steak with baked sweet potato and Hollandaise sauce

I don't remember if I've ever had so many unknowns in my life. There were many decisions to make, many turn of events, many changes and movements but always all of this staff depended on me. Now there is the time in my life where government and other people have to decide and there is nothing you can do but wait. Less and less opportunities or maybe more and more which does't fit you. All I can do now is to cook, write my recipes and hope for better to come. I know that usually you have to take your life in your hands and fight - but how to if you have no move?! I am sharing a recipe for perfectly cook, medium rear beef ribeye stake with baked sweet potato and hollandaise sauce. 

  • 450 g beef ribeye stake
  • 1 tbsp olive oil
  • 1 tsp Sea salt 
  • Freshly grated pepper

  1. Take your stake out from the fridge 20 min before you’re about to prepare it.
  2. Heat up your griddle pan until smoky hot. 
  3. In a mean time rub the steak in the olive oil and sea salt. 
  4. Place a stake on the pan and fry 1,5 min then flip over to the other side. Flip over again to get a nice chest pattern fry for another 1,5 min. Flip it over once again to get nice pattern on the other side. Leave it for last 1,5 min. 
  5. Remove from the griddle pan and leave it to rest for 4 min. 
  6. Serve perfectly cooked medium rare stake on the board and sprinkle with freshly grated pepper. 

Baked sweet potatoes
  • 2 sweet potato
  • 2 tbsp agave syrup 
  • 4 fresh rosemary springs
  • 1 fresh thyme spring 
  • 4 tbsp
  • Sea salt 
  • Chilli flakes 

  1. Prepare 4 equal tin foil squares big enough to wrap potato halves.
  2. Clean potato well and cut them in half. Put each piece in the middle of tin foil.
  3. Drizzle 1/2 maple syrup on each potato. Put 1 rosemary spring on each potato, drizzle with olive and add some them.
  4. Wrap them up.
  5. Bake potatoes in the oven - 200 degrees for 35 min.

Hollandaise sauce:

  • 150 g of butter (room temperature)
  • 1 egg yolk
  • 1/2 tsp of dijon mustard
  • 1 tbsp of lemon juice
  • pinch of salt

  1. Melt the butter in the source pan.
  2. In double boiler wisk your egg yolk, mustard and a lemon juice until you will receive nice and smooth consistency. 
  3. Remove the glass bowl from the stemming hot pan and then start adding a melted fat. DO NOT STOP wishing - continue until you poor all butter in and receive nice thick sauce. (In case the sauce got too thick add a spoon of pre boiled water).
  4. Pour over your eggs or serve on side. 

Usually I do not share my dark thoughts but life is not always simple and perfect. Sometimes is good to let yourself to feel down. But remember there is nothing better then some good food and conversation what can cheer you up. Soooo run to the kitchen and cook! Or call your family or friend and talk, or cry out laud. It's all going to be fine.

Wherever you are I wish you best!

Myniowska xxx

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