Seared beef sirloin

Name: Seared beef sirloin
Cook time: 25 min
Yield: 4
Cuisine: Western Europe

with roasted vegetables and tarragon sauce

Ready in around 25 mins

RECIPE FACT:

Tarragon is originally from Siberia and belongs to the sunflower family.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel the carrots, 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. Spray a non-stick frying pan with oil and place 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 salad, season with salt and pepper and toss to combine.
3. TO COOK THE BEEF SIRLION:
Remove the beef sirloin steaks from their 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 on 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 the roasted vegetables and beans onto plates and top with the sliced beef sirloin. Dollop with the tarragon sauce and finish with a grind of freshly cracked pepper. Serve the mesclun salad on the side.