Sirloin with Chips and Butter Sauce
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
- For the sauce
- 1 cup butter
- ⅔ cup dry white wine
- 2 Tbsps white wine vinegar
- 3 peppercorns (crushed)
- 5 sprigs Tarragon (leaves removed, finely chopped)
- 5 sprigs Chervil (leaves removed, finely chopped)
- 2 egg yolks
Preparation steps
1.
Melt the butter in a pan and remove from the heat.
2.
Mix together the wine, vinegar, peppercorns and the herb stems and reduce to around 80 ml
3.
Place the egg yolks in a mixing bowl and sieve in the reduction. Season with salt and beat in a bain-marie until creamy. Remove from the heat and stir in the melted butter - firstly drop-by-drop, but then in a thin stream - until the sauce becomes shiny and has the desired consistency. Finally, stir in the chopped herbs and season with salt and ground black pepper.
4.
Blanche the beans in boiling salt water for around 8 minutes. Drain and quench.
5.
Season the steaks with salt and ground black pepper and brush with a little oil. Place on the grill and cook for 4-8 minutes - depending on the thickness of the meat and the desired doneness). When done, wrap in aluminium foil and leave to rest for 5 minutes.
6.
Brush the tomatoes with oil and grill, cut side down, for 5 minutes.
7.
Fry the shallot in the butter, then add the beans and heat through.
8.
Arrange the steaks with the beans and grilled tomatoes. Sprinkle with sea salt and serve with the sauce and with chips if desired.
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