Pan-fried organic sirloin steak with oven vegetables and a tarragon and bread sauce

For a slap-up meal try David Massey's pan-fried steak, served with roast vegetables and a rich, tarragon-flavoured sauce
By David Massey
Pan-fried organic sirloin steak with oven vegetables and a tarragon and bread sauce
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus 5 mins soaking
  • Effort: easy

Ingredients

Main

  • 2 tbsp olive oil
  • 0.5 beetroot, halved
  • 0.5 leeks
  • 1 carrots, quartered
  • 2 cloves garlic
  • 1 pinches black pepper
  • 1 sirloin steaks

For the tarragon and bread sauce

  • 0.5 stale loaf ciabatta bread, torn into pieces
  • 4 tbsp red wine vinegar
  • 2 egg yolks, hard boiled and pushed through a sieve
  • 1 bunches tarragon, finely chopped
  • 4 tbsp olive oil
  • 1 pinches black pepper

Method

1. Preheat the oven to 190C/gas 5. 2. Heat 1 tablespoon of olive oil in a frying pan. Add the beetroot, leek, carrot and garlic and fry for 5 minutes, stirring often. Season with salt and freshly ground pepper. 3. Transfer the vegetables to a roasting tray. Roast for 20-20 minutes. 4. Meanwhile, prepare the tarragon and bread sauce. Set the bread to soak in the vinegar for 5 minutes. Place the soaked bread and sieved egg yolks in a bowl and mix together. 5. Add the tarragon and olive oil, mixing well. Season with salt and freshly ground pepper. 6. Season the steak with salt and freshly ground pepper. Heat the remaining olive oil in a heavy-based frying pan. Add the steak and fry until cooked to taste, browning on both sides. 7. To serve, arrange the roast vegetables on a warm serving plate. Place the steak on top of the vegetables. Drizzle the sauce around the plate and serve at once.

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