Sirloin Steak with Chips and Béarnaise Sauce
Sirloin Steak, Chips and Béarnaise. Seared sirloin, garlic butter, thyme and rosemary finished with a tarragon flavoured Béarnaise. Serve with chips, roasted tomatoes and watercress!
Ingredients
For the steak
- 2 x 250g sirloin steaks
- 25ml veg oil
- A few sprigs of rosemary
- A few sprigs of thyme
- 1 bulb of garlic, crushed
- 50g butter
- Salt and pepper
- 1 oxo cube
For the béarnaise sauce
- 1 shallot, peeled and sliced
- 75ml white wine vinegar
- A few peppercorns, crushed
- 1 small bunch of tarragon
- 300g butter, clarified
- 4 egg yolks
- Juice of 1 lemon
- A few sprigs of tarragon
To serve
- Chips
- Watercress
- Roasted tomatoes in thyme
Method
Season the steaks. Heat a non-stick frying pan to hot. Drizzle in the oil add the steaks, garlic, half the butter and herbs and cook for 2 minutes on one side. Flip over and cook for 1 minute, then add the rest of the butter and nappé over for 1 minute. Sprinkle over the oxo cube and rest.
Dice 1 shallot finely, add to a pan with half the tarragon peppercorns and vinegar. Bring to the boil and reduce to 1 tbsp.
In a bowl over a pan of simmering water whisk the egg yolks with the vinegar (from above) and slowly add the butter whisking continuously. Finish with the rest of the tarragon.
Serve the steaks with a plush of watercress. Spoon over the sauce and serve the chips and tomatoes alongside.
Ingredients
For the steak
- 2 x 250g sirloin steaks
- 25ml veg oil
- A few sprigs of rosemary
- A few sprigs of thyme
- 1 bulb of garlic, crushed
- 50g butter
- Salt and pepper
- 1 oxo cube
For the béarnaise sauce
- 1 shallot, peeled and sliced
- 75ml white wine vinegar
- A few peppercorns, crushed
- 1 small bunch of tarragon
- 300g butter, clarified
- 4 egg yolks
- Juice of 1 lemon
- A few sprigs of tarragon
To serve
- Chips
- Watercress
- Roasted tomatoes in thyme
Method
Season the steaks. Heat a non-stick frying pan to hot. Drizzle in the oil add the steaks, garlic, half the butter and herbs and cook for 2 minutes on one side. Flip over and cook for 1 minute, then add the rest of the butter and nappé over for 1 minute. Sprinkle over the oxo cube and rest.
Dice 1 shallot finely, add to a pan with half the tarragon peppercorns and vinegar. Bring to the boil and reduce to 1 tbsp.
In a bowl over a pan of simmering water whisk the egg yolks with the vinegar (from above) and slowly add the butter whisking continuously. Finish with the rest of the tarragon.
Serve the steaks with a plush of watercress. Spoon over the sauce and serve the chips and tomatoes alongside.
