The dressing may seem complicated with all the ingredients however, it is so quick and easy it’s worth a try. Start cooking the steaks 10 minutes before the chips will be ready.
SIRLOIN STEAK WITH TOMATO TARRAGON DRESSING AND OVEN CHIPS
- Olive oil, for cooking
- 6 sirloin steaks, 200-250g each
- Sea salt and freshly ground black pepper
- Few knobs of butter
TOMATO TARRAGON DRESSING
- 6 medium tomatoes
- 5 tablespoons tomato ketchup
- 2 tablespoons Worcestershire sauce
- 1-2 tablespoons Dijon (or wholegrain) mustard
- Few dashes of Tabasco
- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 large shallots, peeled and chopped
- Large handful of tarragon leaves, chopped
- Handful of parsley leaves, chopped
First, make the dressing. Halve the tomatoes, squeeze out the seeds, then finely chop the flesh and place in a bowl. Add the rest of the ingredients, except the herbs, and season with salt and pepper to taste. Set aside.
Heat a frying pan with a little olive oil until hot. Season the steaks with salt and pepper. Sear them in the hot pan in batches for 1-11/2 minutes on each side, depending on thickness. Add a few knobs of butter to the pan during cooking and spoon the melted butter over the steaks to baste them. When ready, they will feel springy if lightly pressed.
Transfer the steaks to a warm plate, lightly cover with foil and leave to rest in a warm place for 5-10 minutes. Meanwhile, stir the chopped tarragon and parsley into the tomato dressing.
Slice the steaks thickly on the diagonal, arrange on warm plates and spoon over the tomato tarragon dressing. Serve with the hot oven chips on the side.
- 1 kg Desiree potatoes
- Sea salt
- Groundnut oil, to oil and drizzle
- Few rosemary sprigs, leaves only
Heat the oven to 200C/Gas 6. Peel the potatoes and cut into 1cm thick sticks. Blanch in a pan of boiling salted water for 3 minutes. Drain well and pat dry with a clean towel. Spread the chips out on an oiled baking tray. Drizzle with oil, season generously with salt and scatter over the rosemary. Cook in the oven for about 30-40 minutes until golden brown and crisp, turning the potatoes several times during cooking to ensure even colouring.
This recipe is from Sunday Lunch by Gordon Ramsay.