Step 1: Prepare the mise en place. Trim the woody ends off the asparagus (5 min prep). Thinly slice the sirloin steak against the grain (5 min prep). Set up a double boiler for the hollandaise (2 min prep).

Step 2: For the hollandaise, melt 150g butter gently. In a heatproof bowl set over simmering water (not touching water), whisk 6 egg yolks with 30ml lemon juice, 15g Dijon mustard, and a pinch of salt until light and foamy (5 min cook). Gradually drizzle in the melted butter, whisking constantly and vigorously, until the sauce is thick and emulsified. Keep warm (5 min cook). Season with salt, pepper, and paprika.

Step 3: Season the steak generously with salt and black pepper. Heat a cast-iron skillet over high heat until smoking. Sear the steak for 1-2 minutes per side for medium-rare, or to desired doneness, creating a beautiful crust (5 min cook). Remove and rest.

Step 4: In the same skillet, or a separate pan, sauté the asparagus with a drizzle of olive oil, salt, and pepper for 3-5 minutes until tender-crisp (5 min cook).

Step 5: Fill a shallow pot with water, add 15ml vinegar, and bring to a gentle simmer. Carefully crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set and yolks are still runny (5 min cook). Remove with a slotted spoon.