Herb-Basted Sirloin Steak

While the chips are baking, peel the garlic and crush lightly using the flat side of a knife. Thinly slice the eschalot. Trim the green beans. Trim the yellow beans. Halve the lemon (see ingredients list). 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 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. Using tongs, transfer the steak to a plate and set aside to rest

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 the cooking. Season with salt and pepper and add a squeeze of lemon juice. TIP: Discard the excess butter mixture, or use it for drizzling