Cut off top half of leeks and discard green leaves. Trim stem ends and pull off tough outer leaves. Cut leeks into quarters lengthwise and wash thoroughly; drain. Place leeks in parallel rows in proper cooking pan. Combine stock and remaining ingredients. Bring beef stock, salt, butter, white pepper, and dried herbs to a boil and pour over leeks. Cover loosely and simmer covered for 15 minutes or until leeks are tender. Drain the leeks, and serve with hollandaise sauce.