Bacon-Wrapped Fillet Steaks with Green Peppercorn Hollandaise

Wrap a slice of bacon around each fillet and secure with kitchen string. Rub both ends with a little olive oil, salt and pepper.

Heat a sauté pan until hot. Place the steaks bacon side down and sear to release some of the fat and to cook the bacon, rolling the steaks to cook all the way around. This should only take a couple of minutes. Turn the fillets meat side up and cook for about 4–5 minutes each side for medium rare or continue to cook until done to your liking. Transfer to a plate, cover loosely and rest for 2–3 minutes.

Green peppercorn and horseradish hollandaise: Put the egg yolks and lemon juice in a food processor or blender. Process for 20 seconds then with the motor running, gradually drizzle in the hot butter to make a thick, light sauce. Add the horseradish and peppercorns, season with salt and pepper then blitz again. Taste and add more lemon juice if needed. Serve immediately. Makes about 1 cup

To serve: Spoon the warm hollandaise over each steak and serve with the potato galettes and a bowl of roasted carrots if desired.

*Clarifying Butter: Hollandaise sauce can be made with melted butter or clarified butter; the difference with clarified butter is a smoother, creamier finish.

To clarify butter, melt it in a small saucepan over a low heat until the top is foamy. Tilt the pan and carefully skim the foam off with a spoon and discard. Slowly tip the butter into a heatproof jug, leaving the milky sediment behind. You will need 200 grams of butter to get 150 grams of clarified butter. Reheat the butter to make the hollandaise sauce. 

Potato Galettes: Preheat oven to 180°C.

Slice the potatoes thinly. A mandolin makes quick work of this. Place 3–4 slices in each muffin hole and season with salt and pepper and a sprinkling of herbs. Continue adding the potatoes, seasoning every few slices and tucking in a few herb leaves until the tins are filled to the top. Pour 1 tablespoon of cream over each one and top with a generous grating of Parmesan.

Bake until the potatoes are golden brown and tender when pierced with a skewer, about 35 minutes. Run a knife around each galette to loosen then lift out of the tins and remove the baking paper if necessary. Makes 6