Whipping up a gourmet pub bistro-style meal doesn't take hours or fancy equipment. You just need great ingredients. Whip up this tender sirloin with a rich and decadent béarnaise sauce plus classic roasted potatoes and a side of greens, and you'll be calling yourself a chef in no time.
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slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
béarnaise sauce(ContainsMilk, EggMay be present Tree Nuts)
Preheat the oven to 240°C/220°C fan forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast until tender, 25 minutes.
TIP: Spread the potato across two trays if it’s getting crowded.
While the potato is roasting, finely chop the garlic (or use a garlic press). Trim the green beans. Slice the lemon (see ingredients list) into wedges.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and cook, stirring occasionally, until golden, 3-4 minutes. Transfer to a plate.
See Top Steak Tips (below) for extra info! When the potato has 10 minutes remaining, return the frying pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes.
Top Steak Tips!
Wipe out the pan and return to a mediumhigh heat with a drizzle of olive oil. Add the green beans and cook, tossing, until softened, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the baby spinach leaves, butter and a good squeeze of lemon juice and stir until the spinach has wilted and the butter has melted. Season to taste.
Thinly slice the sirloin steak, divide between plates and pour over the resting juices. Serve with lemon butter greens, roasted potatoes and béarnaise. Sprinkle the toasted almonds over the potatoes to serve.