Pasta salad with steak and basil Hollandaise
This creamy pasta and steak dish is super simple, light and packed with seasons best veggies.
Equipment
- Immersion blender or a food processor
Ingredients
Pasta salad
- 250 g pasta of your choice
- 300 g fillet mignon or any other steak cut I chose a less fatty one
- 150 g cannellini beans
- Butter lettuce
- ½ tsp pepper
- 1 tsp salt
- 100 g cherry tomatoes
- 1 corn on the cob
- Spring onions
- 1 tbsp extra virgin olive oil
- Salt and pepper for the steak
- 50 g butter
- 2 cloves of garlic
Basil Hollandaise
- 100 g butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Bunch of fresh basil leaves about 5
- ⅓ teaspoon salt
Instructions
- Cook the pasta and cut all the veggies
- In a cast iron skillet add half of the butter and grill the corn cob from all sides, for about 5 minutes
- While the skillet is still hot, add a splash of extra virgin olive oil, and your steak
- For a filet mignon of my size, cook it for 2 minutes per side, add the butter and garlic after you flip it, and baste. Remove the steak from the pan and rest on a cutting board
- To make the Hollandaise start by melting the butter in a hot water bath
- In a separate bowl add the egg yolks, basil, lemon juice, and salt, and using an immersion blender, blend
- While blending, slowly drizzle in the molten butter until the sauce thickens
- For an extra smooth result, pass it through a sieve
Notes
Use any other herbs in the Hollandaise, cilantro, parsley, or even tarragon.