Sirloin Steak with Chips and Béarnaise Sauce - James Martin Chef

Ingredients

• 2x 250g sirloin steak
• 25g butter, cubed
• 1 stock cube
• Salt and pepper
• 1 shallot, peeled and diced
• 50ml white wine vinegar
• 1 bay leaf
• Few white peppercorns
• 1 small bunch tarragon
• 300g butter, clarified
• 4 egg yolks
• 1 lemon juice only
• Few sprigs of tarragon
• Chips
• Watercress
• Add the shallot to a pan with half the tarragon, bay, peppercorns and vinegar and bring to the boil then reduce by half.
• In a small blender, whisk the egg yolks and slowly add the butter, whisking continuously. Finish with the vinegar mix and tarragon.
• Serve the steaks with watercress on the side, spoon over sauce, and add the chips to the side.