The sirloin cut of beef is juicy and full of flavour, thanks to the marbling of fat that runs through it. The best way to cook it is to simply pan-fry. We've served the sirloin with homemade Bearnaise - a classic French sauce, made with butter and tarragon. This method is by far the easiest way to achieve a silky smooth sauce, just make sure the butter is hot - it will cook the eggs as you blend them together.
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Here's how you do it
Put a frying pan on a high heat with a glug of oil.
Season the steaks on both sides with salt and pepper.
Fry the steaks for 3 minutes on each side, for medium rare. Add the butter half way through cooking and baste the meat with it.
Rest the steaks for 5 minutes, covered in foil.
To make the bearnaise, melt the butter in a small pan.
Put the egg yolks, vinegar, salt and pepper in a blender and whizz up until combined, then very slowly add the melted butter while the machine is still on.
Transfer the sauce to a bowl and stir in the tarragon. Check for seasoning and serve with the steaks.
2 sirloin steaks, taken out of fridge an hour before cooking