Incomparable when it comes to flavour, this tender sirloin steak is paired with a delicious smokey garlic hollandaise sauce. The sauce includes garlic, fresh herbs, lemon juice, melted butter and the smokey flavour comes from paprika, red pepper flakes and cayenne pepper.
Serves 4
Ingredients
4 premium sirloin steaks
Cube of butter
Sea salt and cracked black pepper
Olive oil
Fresh thyme
Fresh rosemary
Smokey Garlic Hollandaise Dipping Sauce
1/2 tsp Dijon mustard
125g melted butter
2 egg yolks
Squeeze of a lemon, 1/4 tsp
1 garlic clove
Handful of fresh flat leaf parsley leaves
7 thyme springs leaves
1/4 tsp red pepper flakes
1/4 tsp of cayenne pepper
1/4 tsp smoked paprika
Method
- Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature
- Pat dry with a paper towel and season generously with salt and pepper
- Heat oil in a cast iron skillet over high heat and once hot, add in the steaks
- Sear the first side for 2-3 minutes for medium rare and turn
- Add in the butter, fresh thyme, fresh rosemary and the crushed garlic cloves and once the butter is melted, continuously spoon over the steak whilst it is cooking for a further 2-3 minutes (to your preference)
- Transfer the steaks to a plate and let them rest, loosely covered in foil for 5-10 minutes before slicing
- Whilst the steaks are resting, add the egg yolks, lemon juice, Dijon mustard, garlic clove and a pinch of salt into your Cuisinart Cordless Mini Prep Pro
- Process the egg yolk mixture using the CHOP function until it lightens in colour
- Melt the butter in the microwave or in small saucepan over medium heat
- Slowly drizzle in the melted butter through the hole in the lid and process slowly
- Continue to blend until the butter is all combined and starts to thicken
- Finally add in the fresh parsley, thyme, red pepper flakes, cayenne pepper, smoked paprika and blend until well combined (If you want a thinner consistency, add a little warm water)
- Transfer the sauce to a bowl for serving
- Slice the steaks and drizzle with a spoonful of the juices from the cast iron skillet
- Serve with chargrilled asparagus and the smokey garlic hollandaise sauce
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