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Sirloin steaks with rosemary fries and cheat’s Béarnaise


Serves: 2
timePrep time: 30 mins
timeTotal time:
Sirloin steaks with rosemary fries and cheat’s Béarnaise
Recipe photograph by Kris Kirkham

Sirloin steaks with rosemary fries and cheat’s Béarnaise

Foolproof steaks, oven-baked chips, and cheat’s Béarnaise - your next romantic meal for two just got a whole lot easier

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
1185Kcal
Fat
82gr
Saturates
36gr
Carbs
47gr
Sugars
2gr
Fibre
5gr
Protein
62gr
Salt
2.9gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2 x 225g Taste the Difference sirloin steaks
  • 4 medium Maris Piper or other floury potatoes (about 500g), scrubbed
  • 3 sprigs rosemary, needles picked and chopped
  • 2 tbsp, plus 2 tsp, light olive oil
  • 1 tsp fine salt
  • mixed salad or buttered greens, to serve
For the Béarnaise sauce
  • 100g unsalted butter
  • 3 large egg yolks
  • 1 tbsp white wine vinegar
  • ½ x 20g pack tarragon, leaves picked and chopped

Step by step

Get ahead

Prepare the sauce up to an hour ahead (don’t chill it) and cover the surface with clingfilm. Bring the steaks to room temperature.

  1. Pat the steaks dry with kitchen paper and leave to come up to room temperature for an hour or so, covered with a large upturned bowl (don’t cover with clingfilm, as you want the meat to dry a little).

  2. Heat the oven to 220°C, fan 200°C, gas 7. Cut the potatoes into chips about 1cm wide. In a bowl, toss the chips with the rosemary, 2 tablespoons of oil and plenty of seasoning. Tip onto a nonstick or lined baking sheet and spread out evenly. Roast for 40 minutes, tossing halfway though.

  3. Meanwhile, heat the butter for the Béarnaise in a small pan on a medium heat until melted and just starting to sizzle. In a small blender, whiz the egg yolks and vinegar until pale. Pour in the hot butter, with the motor running, until thick and glossy (leave any white sediment behind in the pan). Season, add the chopped taragon, and then transfer to a clean pan, off the hob.
  4. Heat a griddle pan or heavy-based frying pan until very hot and lightly smoking. Sprinkle the salt all over both sides of the steaks and rub in, followed by a grind of black pepper. Drizzle each steak with 1 teaspoon oil and rub in on both sides.

  5. Put the steaks into the pan using tongs. Leave for 2 minutes for rare, 3 for medium and 4 for well-done. Don’t move them at all, then repeat on the other side, or until done to your liking. If you have a cook’s probe thermometer, check the internal temperature using the guide below.

    Tip

    Cook like a pro

    Rare 50°C

    Medium rare 55°C

    Medium 60°C

    Medium well 65°C

    Well done 70°C

  6. Using the tongs, hold the steaks fat side-down so the fat lightly chars, then leave to rest on a plate or board for 5-10 minutes, covered loosely in foil.

  7. Using the tongs, hold the steaks fat side-down so the fat lightly chars, then leave to rest on a plate or board for 5-10 minutes, covered loosely in foil.

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