For the Hollandaise I used a fellow foodies recipe and posted the recipe he gave us.
Foolproof 2-Minute Hollandaise Recipe
Makes: about 1 1/2 cups | Difficulty: Easy
• 1 egg yolk (about 35 grams)
• 1 teaspoon water (about 5 grams)
• 1 teaspoon lemon juice from 1 lemon (about 5 grams)
• Kosher salt
• 1 stick butter (8 tablespoons, about 112 grams)
• Pinch cayenne pepper or hot sauce (if desired)
1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
2. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated. Check here for a full video walkthrough of the process.
For the wagyu Filet I heavily seasoned it with salt and pepper and got a grill pan really hot. Rub the steaks with avocado oil and sear them till grilled on all sides. I put it in the oven at 400° for 10 more minutes to get it to a medium temperature. These are American Wagyu from our local meat market. It was so tender and delicious!
For the asparagus I shaved all the edges of half a bundle of white asparagus and half purple. After the meat went into the oven I tossed them onto the grill pan with oil, salt, pepper and onion salt. Toss till charred and cooked to your taste. Pour the Hollandaise over the grilled asparagus to serve.
For the roasted garlic I cut the top off a whole bulb of garlic and poured olive oil salt and pepper over the cut aids. Wrap foil around it and into the oven at 400° for 45-60 minutes till golden and creamy.
For the cauliflower mash I boiled 1 large head of cauliflower cut into florets for 15 minutes or until soft. Drain well then put back in the pot with salt, 2 tablespoons of butter, salt and a splash or 2 of heavy cream. Blend that up with an immersion blender over low heat till it’s creamy and smooth. If it’s too watery let it simmer for longer. Taste for seasoning.