- 2 x 200g/7oz sirloin steaks
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 250g/8¾oz butter
- 1 tbsp lemon juice
- 2 tbsp tarragon vinegar
- 2 egg yolks
- splash of water
- 1 tbsp fresh tarragon, roughly chopped
- 1 tbsp fresh flatleaf parsley, finely chopped
- Season the steaks with salt and black pepper.
- Heat a frying pan until hot then add the olive oil.
- Place the steaks so they are 'standing up', fat edge down, in the pan and hold them in place using a pair of tongs. Hold in place for two minutes until the fat has browned.
- Turn steaks onto their sides and cook for a further 2-3 minutes. Turn over and cook for a further 2-3 minutes on the other side.
- Remove from the pan and serve with the Bearnaise sauce.
- To make the Bearnaise sauce, melt the butter in a saucepan.
- Place the lemon juice and vinegar into another saucepan and bring to the boil.
- Place the egg yolks and a splash of water into a blender or food processor.
- Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little.
- Continue to blend until sauce thickens.
- Add the tarragon and parsley and blend to combine.