This recipe is inspired by my first head chef, Mike, who taught me the art of avocado hollandaise – true story.
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This recipe is inspired by my first head chef, Mike, who taught me the art of avocado hollandaise – true story.
YIELDS
2 Servings
FOR THE AVOCADO BUTTER
1 large avocado (soft and ripe)
80 g butter (at room temperature)
2 tbsp cream cheese
1 whole red chilli (deseeded and finely chopped)
1 handful fresh coriander (roughly chopped)
40 ml lemon juice (juice and finely chopped zest of 1 lemon)
1 dash black pepper
FOR THE STEAK
2 g sirloin steaks (well-aged, fatty and delicious)
1 tsp dried rosemary (or really finely chopped fresh)
½ tsp coriander seeds (roughly ground)
½ tsp crystal salt
½ tsp black peppercorns ( cracked)
¼ tsp chilli flakes
FOR THE AVOCADO BUTTER
First, make the avocado butter. Combine the avocado, butter and cream cheese in a food processor and blend until smooth.
Remove the mix from the blender and stir in the remaining ingredients, red chilli, fresh coriander, juice and zest of 1 lemon
and black pepper. Store in the fridge in an airtight container.
FOR THE STEAK
For the steak, mix all of the rub ingredients together (dried rosemary, coriander seeds, crystal salt, black peppercorns and
chilli flakes) and sprinkle them liberally onto both sides of the steak.
Cook’s Tip
This is one of the most delicious ways to get extra fats and avocado is probably the most delicious fat you can get. To go the
extra mile, place a fat pat of butter on top of each steak and give it a flash under a grill to soften the butter up.