Time: 45 min.
Complexity: easily
Servings: 2

This dish for two is perfect for a romantic dinner on a special occasion. Grilled steaks are served with golden-baked potato wedges under a delicious hollandaise sauce, garnished with iceberg lettuce and ranch dressing. The recipe uses two different steaks: a large ribeye and a smaller filet mignon. Before grilling, generously season them with lemon pepper and brush with butter to ensure the meat is tender and juicy on the inside, with a crispy, savory crust on the outside.

Ingredients:

Potato

• 450 g of potatoes
• 1/4 cup vegetable oil
• 3 tablespoons unsalted butter, melted
• 1 tbsp. seasoned salt

Simple Hollandaise Sauce

• 165 g unsalted butter
• 2 large yolks
• Juice of 1 lemon + more as needed
• 0.5 tsp cayenne pepper

Lemon Pepper Seasoning

• 2 tablespoons black peppercorns
• 1 tbsp lemon zest
• 1 tbsp coarse salt
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 tsp onion powder
• 0.5 tsp. granulated sugar

Steak

• 1 ribeye steak weighing 400 g, 2.5 cm thick.
• 1 filet mignon weighing 220 g.
• 5 tbsp salted butter, melted
• Half a head of iceberg lettuce, cut into wedges
• Homemade or store-bought ranch dressing, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, lemon pepper, ground cayenne pepper, salt with spices, mustard powder, black pepper, lemon zest

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Thinly slice the potatoes and place them in a medium bowl. Add the vegetable oil, melted butter, and seasoned salt and toss to coat. Arrange the slices in a single layer on a baking sheet. Bake, turning once halfway through, until golden brown, about 25 minutes.
Step 3

• Simple Hollandaise Sauce

  
  Melt the butter in a small saucepan until sizzling.
  
  Place the egg yolks in a blender and blend on low speed. Begin pouring in the very hot butter in a thin stream; keep the blender running, and the butter should be added very slowly. Continue adding the butter until it's gone, then immediately begin adding the lemon juice. Check the blender to make sure the sauce is runny. If not, add a little more juice and blend. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if needed. Transfer the sauce to a serving bowl and cover with foil until serving.
Step 4

• Lemon Pepper Seasoning

  
  In a zip-lock bag, crush the black peppercorns with a rolling pin. Place them in a small bowl, add the lemon zest, coarse salt, garlic powder, mustard powder, onion powder, and sugar, and mix well.
Step 5

• Steak

  
  Heat a grill pan or large heavy-bottomed skillet over medium-high heat.
  
  Brush the steaks on both sides with melted butter and sprinkle with lemon pepper. Cook, basting the steaks occasionally with melted butter, until cooked through, 2-4 minutes per side. Let the meat rest for a few minutes.
Step 6
• To serve, arrange the potato wedges on a platter, add the steaks, and drizzle with hollandaise sauce. Serve with iceberg lettuce and ranch dressing.

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