Pan Fried Sirloin Steak
4 x 250g aged sirloin steaks, at room temperature
sea salt and freshly ground pepper
2 tbsp olive oil
- 8 tbsp clarified butter
- 300g butter
- 4 tbsp white wine vinegar
- 4 shallots, chopped
- 3 tbsp chopped fresh tarragon
- salt and freshly ground pepper
- 4 egg yolks
- 1 tsp lemon juice
1. Season the steaks to taste with salt. Heat a large ovenproof frying pan over a high heat until very hot, then add the butter and olive oil.
2. Fry the steaks for 2 minutes on each side, basting with the melted butter and oil, season with the pepper to taste.
3. Transfer the pan to the oven and continue to cook for 6-8 minutes for medium, or longer if you prefer the steak more well done.
1. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.
2. Pour the vinegar into a bain-marie saucepan over boiling water, add the shallots, chopped tarragon and salt, to taste. Heat gently until the volume of the liquid has reduced by more than half.
3. Lightly beat egg yolks with one teaspoon of water, stir the egg yolk into the vinegar, then add the lemon juice.
4. Whisk constantly and slowly add the clarify butter in a steady stream until the sauce has thickened enough to coat the back of a spoon and increase in volumen. Fold in the chopped tarragon and season, to taste with the salt and freshly ground black pepper.
Served with triple cooked chips, grilled tomatoes, onion rings, steamed vegetables or a mixed salad.