INGREDIENTS
2 tbsp olive oil
2 x 200g sirloin steaks
1 tbsp white wine vinegar
2 tbsp crème fraiche
1 tbsp Dijon mustard
Salt and pepper
1 tbsp fresh tarragon, finely chopped
METHOD
- Bring the steak to room temperature and pat dry with paper towel.
- Heat oil in a heavy based pan over high heat. Season each side of the steak generously.
- Cook one side for 2 minutes until a crust forms, then turn. Cook for another 2 minutes or until cooked to your liking. Sear the edges of the steak.
- Transfer to a plate, cover loosely with foil, rest for 5 minutes.
- In the same pan, reduce the heat and add the vinegar, crème fraiche and mustard. Stir until a sauce forms.
- Sprinkle with tarragon and season.
- Serve the steak with French fries, bearnaise, and a crisp green side salad.
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