Beef Sirloin with Café de Paris butter

Name: Beef Sirloin with Café de Paris butter
Cook time: 25 min
Yield: 2
Cuisine: Paris, France

chunky chips and walnut dressed summer salad

Ready in around 25 mins

RECIPE FACT:

The Eiffel Tower was supposed to be a temporary installation for the 1889 World Fair.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake.
1. TO COOK THE POTATO AND PREPARE THE SALAD:

Spread the steamed potato chips to one side of an oven tray lined with baking paper. Drizzle with oil and season with salt and cook in the preheated oven for 20-22 mins. Thinly slice the radishes then cut the cucumber in half and scrape out the seeds with a spoon. Turnover and cut into 5 mm slices on the diagonal. Place the cucumber and radish into a salad bowl with the mesclun lettuce. Just before serving pour over walnut dressing, season and toss to combine.
2. TO COOK THE STEAK:

Remove the beef sirloin steaks from their packaging and pat dry with a paper towel and season with salt and pepper. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the sirloin steaks. Cook for 2-3 mins on each side for medium-rare, a little longer for more cooked. Remove the steaks from pan and place onto a plate. Spoon over the Café de Paris butter and allow to rest for 2 mins so the butter melts.
TO SERVE:

Arrange potato chips on plates, top with steak then drizzle the melted butter over the steak. Serve walnut dressed salad on the side.