For the sunshine salad combine all the ingredients together and toss in the vinegar and olive oil – arrange on a plate. For the hollandaise put the egg yolks, lemon and vinegar in a food processor and blitz.
Take the butter straight off the heat and pour in – add the seasonings and blitz for 30 seconds until foamy. Smear the beef fillet with the olive oil and seal on a hot griddle pan until charred and done to your liking. Serve straight from the pan with the salad and hollandaise.