Roast Beef Fillet, New Season Asparagus, Hollandaise Sauce

The hollandaise sauce can be made a few hours in advance and left in a warm place before serving. Gently melt the butter over a very low heat, and leave it to cool slightly (it should be cool enough to dip the tip of your finger in when you use it). Traditionally this sauce is made over a bain-marie (pot of simmering water) but we recommend making it directly over a low heat in a saucepan.

In a saucepan (not over heat), add the egg yolks, vinegar and water, then whisk until fully incorporated. Place the saucepan over the lowest heat and keep whisking. As you whisk, the eggs should start to form ribbons in the pan - this is when you know the eggs are starting to cook. If you notice that the eggs are cooking too fast, remove them from the heat straight away. There will still be enough heat in the pan to carry on cooking whilst you whisk.

When you are at a thick ribbon stage on the egg yolks, remove the pan from the heat. Whilst continuously whisking, start to slowly pour in the melted butter in a continuous stream. The sauce will begin to thicken as you add the butter. It should be a thick pouring consistency when finished. If it starts to become too thick, add a few splashes of cold water. Once all the melted butter is added, season with salt and a good squeeze of lemon. Once the sauce is ready, keep it to one side whilst cooking the beef.

Preheat your oven to fan 160°C/gas mark 3. Season the beef fillet generously all over with salt and pepper. In a large frying pan with a splash of oil over high heat, sear the fillet until nicely coloured on all sides. Reduce the heat in the pan, and add some crushed garlic, thyme and a few knobs of butter. Baste the beef with the foaming butter for a minute or so. Transfer the fillet to a roasting tray, top with the garlic, rosemary and thyme, then pour over the brown butter.

Cook in a preheated oven at 160°C for 10 minutes. After 10 minutes, turn the fillet over and baste again with the brown butter. After another 10 minutes, remove the beef from the oven and place it onto the resting rack with a dish underneath. Pour over the hot brown butter and rest for a good 10 minutes before carving.

Trim the asparagus and blanch in salted water for 2-3 minutes, until slightly tender. Save an egg-cups amount of cooking water. Drain through a colander, return to the pan, and add a knob of butter, a splash of the cooking water and a pinch of sea salt. Melt the butter and emulsify with the asparagus water. This will give a lovely glaze to the asparagus.

Start to gently heat up your hollandaise from earlier. Carve your beef fillet and plate it with the cooked asparagus and pour over the creamy hollandaise sauce. Bon Appétit!