Herb-Basted Sirloin

While the chips are baking, peel the garlic cloves and crush lightly using the back of a knife. Thinly slice the eschalot. Trim the green beans. Trim the yellow beans. Finely chop the parsley leaves. Roughly chop the roasted hazelnuts.

When the chips have 10 minutes of cook time remaining, heat a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the pan is hot, add the steaks and cook until browned, 1 minute each side. Using tongs, sear the fat until golden, 30 seconds. TIP: The steak will continue cooking in step 4.

Add the butter, garlic cloves and the rosemary and thyme sprigs to the pan with the steaks. Once melted, spoon the herby butter over the steaks for 1-2 minutes for medium-rare or until cooked to your liking. Transfer to a plate and set aside to rest for 5 minutes.

Spoon out half the butter mixture into a small bowl and set aside. Return the pan to a medium-high heat and add the eschalot, yellow beans and green beans. Cook, tossing, until just tender, 5-6 minutes. TIP: Add a splash of water to help speed up cook time. Season with salt and pepper and add a squeeze of lemon juice. TIP. Discard the excess butter mixture, or use it for drizzling!