My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak.
Serves 4
Ingredients:
4 really thick sirloin steaks (4cm each)
Olive oil
FOR THE BEARNAISE
50ml white wine vinegar
50ml white wine
1 shallot , chopped
bunch tarragon , stalks and leaves separated
2 egg yolks
120g butter , melted and kept warm
Method
1:To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by about 3/4. Cool and pour into in a large stainless steel bowl.
2:Put the bowl over a pan of just-simmering water, add the yolks and, with electric beaters, whisk until the yolks are thick and pale .
3:Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).
4:Put a heavy frying pan or griddle on the heat and leave it for at least 7-8 minutes before you start cooking. Lay the steaks on a board. There is a layer of sinew running between the fat and the meat in sirloin steaks, which you need to snip through so the steak doesn’t curl up in the pan and cooks evenly. Using a sharp knife or scissors, cut through the fat to the flesh so the flesh is now exposed a little .
5:Rub the steak all over with oil and then season really, really well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface. Leave the steak for 2 minutes, then turn it over and give it 2 minutes on the other side.
Now cook for a minute extra for each cm of the steak’s thickness, to get a medium- done steak. (So a 4cm steak needs 4 minutes extra – which is 2 minutes extra each side.) Take out and rest under foil for 5 minutes.
Slice the steak against the grain . Serve with Béarnaise and with whatever takes your fancy, I’ve have a delicious baby leaf salad and potatoes sautéed with thyme .
Bon appetite
For more info, or if you like I can come and cook it for you .
simon.bingham@simons-sauces.com
0642297107
simons-sauces 
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