Sirloin with bearnaise
Photo by Annabel Langbein Media
Always ensure you take your steak out of the fridge about 20 minutes before you plan to cook it so that it can come up to room temperature and bloom (regain its bright red colour).
For the steaks
For the bearnaise sauce
- To make the bearnaise sauce, place the shallots or onion, vinegar and tarragon in a small pot and simmer until the liquid is reduced to 1 Tbsp. Transfer to a food processor, straining out shallot and tarragon if you prefer a smoother sauce.
- Add egg yolks and whizz until smooth. Place butter in the pot you cooked the vinegar in and heat until melted, hot and bubbling without browning. With the motor running, add the hot butter to the food processor in a slow stream, blending to form a smooth sauce. Season to taste and use within an hour.
- Allow steak to come to room temperature. Heat a heavy-based frying pan or barbecue grill until very hot. Season steak generously on both sides with salt and pepper. Place 1 tsp butter on each steak and flip over into hot pan butter-side down. Fry over a medium-high heat until done to your liking (for rare steaks allow about 1½ minutes per side, for medium-rare allow about 2½ minutes per side and for well-done allow 4 minutes per side).
- Remove steaks from pan and allow to rest for 1-2 minutes before serving on warmed plates topped with bearnaise sauce.
More steak recipes from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.