Seared beef sirloin

Name: Seared beef sirloin
Cook time: 25 min
Yield: 1

with roasted vegetables and tarragon sauce

Ready in around 25 mins

RECIPE FACT:

The herb tarragon originates from Siberia and belongs to the sunflower family.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Using half the carrot, peel and cut in half lengthways then into 1 cm half-moons on the diagonal. Place the carrot on the tray with the steamed potatoes. Spray with oil, season with salt and bake in the oven for 20-25 mins or until potatoes are golden around the edges.
2. TO COOK THE BEANS AND DRESS THE SALAD:

Top and tail the green beans. Place a non-stick frying pan over a medium-high heat. Once hot, add the beans and cook for 3-4 mins stirring occasionally to create a char. Season with salt, remove from the pan and cover to keep warm. Place the mesclun into a salad bowl. Just before serving, pour the red wine dressing over the saladseason with salt and pepper and toss to combine.
3. TO COOK THE BEEF SIRLION:

Remove the premium beef sirloin steak from its packaging and pat dry with a paper towel. Place the pan back over a high heat. Once hot, add the beef, season with salt and cook for 2-3 mins each side for medium rare – a little longer for well done. Remove from the pan and allow to rest for 1-2 mins before slicing.
TO SERVE:

Arrange roasted vegetables and beans onto a plate and top with the sliced beef sirloin. Dollop with the tarragon sauce and a grind of freshly cracked pepper. Serve the mesclun salad on the side.