Ingredients
Serves 4
4 veal rib steaks on the bone
300g tin tuna in oil
6 anchovies
2 tablespoons baby capers
400ml olive oil
4 egg yolks
100ml white wine vinegar
Juice of 1 lemon
2 tablespoons chopped flat leaf parsley
Salt and pepper
Extra capers and sprigs of parsley to garnish
Method
Method
Rub the veal with oil and salt. Place immediately in a hot grill pan or in the barbeque and cook to preferred doneness. Set aside to rest in a warm area for at least 5 minutes.
For the hollandaise:
Place the tuna, anchovies and capers in a food processor with 2 tablespoons of the olive oil and blend to form a smooth puree.
In a bowl mix the yolks with the vinegar and whisk over a pot of boiling water until light and fluffy (ribbon stage). Remove the pot from the heat and continue whisking whilst slowly drizzling in the remaining olive oil. Once done stir in the tuna mix, lemon juice, chopped parsley and salt and pepper to taste.
Place the steaks on the plate and serve with the hollandaise. Sprinkle with extra capers and parsley.