Grilled sirloin steak

Name: Grilled sirloin steak
Cook time: 25 min
Yield: 4
Cuisine: Paris, France

with a creamy tarragon sauce and potato wedges

Ready in around 25 mins

RECIPE FACT:

The name tarragon originates from the Persian word turkhum which means little dragon.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO COOK THE POTATO WEDGES:

Remove the steamed potato wedges from their packaging and place onto an oven tray lined with baking paper. Drizzle with olive oil and place into the pre-heated oven for 22-25 mins.
2. TO PREPARE THE SALAD:

Make ribbons by pulling a peeler the full length along the cucumber, rotating the cucumber after each peel. Dice the tomato into 1 cm cubes. Place the cucumber and tomato into a serving bowl with the mesclun salad, Dijonnaise dressing and balsamic almonds. Season with salt and pepper and toss before serving.
3. TO COOK THE STEAK:

Remove the premium beef sirloin steaks from their packaging and pat dry with a paper towel. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the steak and cook on each side for 2-3 mins for medium rare. Remove the pan from the heat and remove the steaks. Season with salt and pepper and set aside to rest for a few mins then thinly slice.
4. TO HEAT THE TARRAGON SAUCE:

Wipe out the reserved pan then add the tarragon sauce. Place over low-medium heat, simmer for 2 mins until thickened.
TO SERVE:

Divide the potato wedges and sliced beef sirloin between plates. Spoon tarragon sauce over the sliced beef sirloin and serve salad on the side.