Ingreadient :

• 2x 250g sirloin steak
• 25g butter, cubed
• 1 stock cube
• Salt and pepper

Sauce

• 1 shallot, peeled and diced
• 50ml white wine vinegar
• 1 bay leaf
• Few white peppercorns
• 1 small bunch tarragon
• 300g butter, clarified
• 4 egg yolks
• 1 lemon juice only
• Few sprigs of tarragon

Chips

• Chips
• Watercress

Direction :

1. Heat a non-stick frying pan to hot, then season the steaks, add to the pan and cook for 3 to 4 minutes, then flip over and cook for 2 to 3 minutes. Add the butter, coat all over and finish with a sprinkling of stock cube and rest.
2. Add the shallot to a pan with half the tarragon, bay, peppercorns and vinegar and bring to the boil then reduce by half.
3. In a small blender, whisk the egg yolks and slowly add the butter, whisking continuously. Finish with the vinegar mix and tarragon.
4. Serve the steaks with watercress on the side, spoon over sauce, and add the chips to the side.