Mike van de Elzen: Tarragon bearnaise with sirloin and wilted greens - The Sunday Session with Francesca Rudkin

Tarragon bearnaise with sirloin and wilted greens

Cook time: 15 minutes

Prep time: 10 minutes

Serves: 6

6 sirloin steaks  

Bearnaise

3 eggs, separated  

1/2 cup malt vinegar 

1/2 cup water  

1 pkt fresh tarragon, reserve 6 leaves for later  

1/2 white onion, peeled and sliced  

2 cloves garlic, crushed  

2 bay leaves  

6 peppercorns  

1 tsp Worcestershire  

280gm unsalted butter, melted over a low heat  

Sea salt and cracked pepper  

Mixture of greens I used -

Kale  

Spinach  

Silverbeet  

Spring peas  

1 tsp cooking oil

Remove the steaks from the packet and allow to come up to room temperature.  

To make the bearnaise, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve, you should have 1/3 of a cup. Top up with a touch of water if you're short.  

Bring a medium pot 1/2 full of water to the boil and turn down to a simmer. Then take a medium-sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl, turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added, remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest.  

Quickly sauté the greens of in a hot pan with the oil and add a touch of water if required  

Serve alongside the steak and a good amount of bearnaise sauce. 

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