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Sirloin Steak with Bernaise

June 4, 2010

A good sirloin steak is a high priority meal in this house.  Since it is a much more affordable cut than many others you can enjoy this delicious steak as frequently as you like.  My grandmother always cooked us a nice steak on a frying pan with lots of butter which is a great tenderizer.  I served this with a simple baked potato with butter and parsley, sauteed mushrooms and blanched asparagus.  A simple blender bernaise sauce is quick and goes well with all the vegetables as well.  The sirloin is a great buy and this week it was even better, Buy 1, Get 1 Free.  Yes, I was at the store immediately.

Sirloin Steak

Ingredients

  • 1 -1 1/2 lb. Sirloin Steak (at least 1 inch thick)
  • 1 T.  Butter
  • 1 T. Olive Oil
  • Salt and Freshly Ground Pepper

Preparation

  1. Heat butter and oil in a grill pan to high heat
  2. Salt and pepper both sides of steak
  3. Sear sirloin on both sides
  4. Lower heat to medium-low and cook for 5-10 minutes (approximately 5 minutes would be for Rare)

Bernaise Sauce (made in a blender)

Ingredients

  • 1/4 C. Tarragon (chopped)
  • 2 Shallots (minced)
  • 1/4 C. Vinegar
  • 1/4 C. Dry White Wine
  • 3 Egg Yolk
  • 8 oz. Butter (melted)
  • Salt and Pepper

Preparation

  1. Combine the tarragon, shallots, vinegar and wine in a small saucepan over medium heat
  2. Bring to a simmer and cook until reduced by half, remove from heat and set aside to cool
  3. Blend yolks and bernaise reduction together in blender
  4. With blender running add 1/3 of the butter slowly
  5. Once emulsified turn the blender speed up to high and add the remaining butter
  6. Season with salt and pepper and set aside in a warm spot to hold the sauce until ready to serve

 

Bernaise adapted from Tyler Florence’s “Ultimate”

(Serves 2)

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