Warm spicy beef salad with crunchy vegetables and smoked hollandaise

First, prepare the smoked Hollandaise. Place the herb stalks, peppercorns, rice wine vinegar and shallot in a saucepan. Cook briskly until reduced by half.

Place the egg yolks in a heatproof bowl and strain in the vinegar, whisking as you do so. Place the bowl over a pan of boiling water and whisk until the mixture thickens.

Gradually beat in the melted smoked and unsalted butters until the mixture forms a sauce. Season with salt and freshly ground pepper and set aside.

To make the spicy beef salad, combine the chillies, sambal olek, shallots, garlic and honey in a food processor and pulse into a smooth paste.

While the processor is running, gradually add in the soy sauce and rice vinegar and season to taste with salt and freshly ground pepper.

Completely coat the beef in the chilli mixture and set aside for 3-5 minutes, to marinate briefly.

Heat a griddle pan or heavy-based frying pan until hot. Add the steak to the griddle and cook over a high heat until medium rare, about 2 minutes a side.

Let the beef rest for 3 minutes before slicing into thin strips.

To serve the warm salad, make the salad by tossing together the cabbage, spring onion, carrot, broccoli, asparagus, mint leaves, Thai basil leaves and coriander leaves. Dress with the lemon juice and olive oil.

. Mound the salad onto 4 serving plates. Top with the warm beef, drizzle with smoked hollandaise and serve at once.