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Sirloin steak with creamy tarragon sauce and crisp potatoes
Sirloin steak with creamy tarragon sauce and crisp potatoes
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate your cooking with a timeless steak, potato, and velvety sauce recipe that promises comfort in every bite.
Ingredients:
  • 1kg small chat potatoes
  • olive oil cooking spray
  • 4 (250g each) beef sirloin steaks
  • 48.80 gm Worcestershire sauce
  • 300ml thickened cream
  • 40.00 ml tarragon leaves, roughly chopped
  • 500g frozen peas, cooked, roughly mashed
Instructions:
  • In a saucepan, submerge the potatoes in cold water and bring to a boil. Simmer over medium-low heat, partially covered, until tender (10 to 15 minutes). Drain and let them cool for 10 minutes before using.
  • Preheat your oven to 220°C. Line a baking tray with parchment paper. Arrange the potatoes in a single layer on the tray. Gently flatten the potatoes using the palm of your hand. Spray them with oil. Bake until crispy, about 30 to 40 minutes.
  • Preheat a non-stick frying pan over medium-high heat. Coat both sides of the steaks with oil and season generously with salt and pepper. Sear for 4 to 5 minutes on each side for a medium doneness, or until cooked to your preference. Transfer the steaks to a plate and tent with foil for 10 minutes before serving.
  • In the same pan, quickly sauté Worcestershire sauce for 30 seconds. Pour in cream and bring to a boil over medium heat. Lower the heat and let it simmer for 2 to 3 minutes until the sauce slightly thickens. Take the pan off the heat and stir in tarragon. Season with salt and pepper to taste before serving.
  • Plate the peas, stack the steak on top, drizzle with sauce, and serve with potatoes.

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