Steak with Kumara Rosti and Hollandaise Sauce

I made this meal for the friend of mine who helped me design the header for this website! Needless to say, I wanted to serve her a meal that was primal, delicious and visually pleasing.


Rosti is a traditional Swiss dish made from potato and usually fried. It was originally a farmer’s breakfast, but is now considered the national dish and is usually an accompaniment to a meal. My recipe uses sweet potato and other vegetables and is baked in an oven. A good way to increase your vegetable intake.

Rosti – Ingredients 

  • 2 medium sweet potatoes 
  • 2 carrots
  • 1 zucchini
  • 2 shallots or 1 small onion
  • 2-3 cloves garlic
  • 2-3 tbsp coconut flour
  • 1 egg
  • salt and pepper
  • coconut oil for frying

Pre-heat oven to 180°C.

Peel and grate all the vegetables and squeeze out as much liquid as possible. You can use whatever vegetables you have on hand. I had a small piece of pumpkin leftover so I grated that in as well. Finely dice the shallots and garlic. Mix all ingredients together with enough of the flour so that the mixture is not too wet. I used cookie cutters to shape the mix into circular patties.

Melt the coconut oil in a frying pan, then when it is hot, fry the patties 2-3 minutes each side until crispy and brown. Place on a baking tray in the hot oven and bake for 20 minutes.

Hollandaise Sauce – Ingredients 

  • 2 egg yolks 
  • 1 tbsp lemon juice
  • 1 tspn white wine vinegar
  • 110g butter
  • salt and pepper

Hollandaise sauce can be quite fiddly, but the thick, buttery, zesty sauce is well worth the effort. Place egg yolks in a small bowl with salt and pepper and whisk thoroughly. Slowly add warmed lemon juice and vinegar while continuing to whisk.

Melt butter carefully, without letting it brown. Slowly drizzle it into the egg yolk mix while whisking vigorously. Continue to whisk until it has reached the desired consistency. If it cools down or starts to split before you are ready to use it, add a teaspoon of boiling water and – you guessed it – whisk some more!

Final Assembly – Ingredients

  • Eye fillet steak, 1 per person
  • salt and pepper
  • Coconut oil for frying
  • 1 packet baby spinach

Season the eye fillet steak to your liking. Heat up a frying pan with the coconut oil. When hot enough to sizzle, fry the steaks. I usually do 4 minutes per side for a medium-rare steak.

While steak is cooking, boil a pot of water and either blanch or steam the spinach until wilted.

To assemble, lay spinach in the centre of a plate. Place one rosti on top of the spinach, then the steak on top of the rosti. Pour over 2-3 tablespoons of hollandaise sauce, and garnish with some flat-leaf parsley. Enjoy :)

I like to make extra rosti so I can eat them for breakfast in the morning with a poached egg on top. Yum. Especially if you also have leftover hollandaise sauce!