Filet Mignon with Hollandaise Sauce

• Meanwhile, slice the cucumber into crescents.
• Quarter the radishes, then transfer both to a salad bowl.
• Add the honey mustard dressing and toss well to combine.
• Finely chop the parsley and the chives.

• When the baby potatoes have 10 minutes left, melt a generous knob of butter in a frying pan over high heat.
• When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip).
• Remove from the pan and season with pepper, then allow to rest under aluminum foil.

Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.

• Transfer the Hollandaise sauce and the water for the sauce to the same pan and place over medium heat.
• Heat the sauce for 2 - 3 minutes, then take the pan off the heat.
• Finely chop the chervil and the tarragon, then transfer to the sauce and mix well to combine.

• Shortly before serving, stir the chives and the parsley into the baby potatoes and season to taste with salt and pepper.
• Add the lettuce to the salad bowl and toss well to combine.