BEEF SIRLOIN WITH ITALIAN ROASTED POTATOES AND HOMEMADE BEARNAISE SAUCE

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The perfect Saturday meal! I was visiting my family and friends in Sweden for 2 weeks and when I came home I wanted to make a nice Saturday dinner for me and my boyfriend. He had missed my food a lot!

When I usually ask my boyfriend what he wants to have for a nice dinner, he usually wants some good meat. And that is one of my favourites too. A good steak with some nice side dishes is just perfect.

These roasted potatoes are so good. I flavoured them with garlic, parsley and parmesan. Just potatoes can be quite boring sometimes but these Italian flavours got the potatoes to another level. The bearnaise sauce recipe is very easy to make, you can just do the sauce while the meat is resting. It only takes max 10 minutes.

And as many might know about me, I hate to do sallads haha. So boring. No cooking at all, just cutting… But I usually want to have some kind of green on my plate so this time I just fried some haricoverts. Perfect.

YOU NEED: 

Good sirloin steak, depends how many you’re cooking for but I would say 200 gram/person.
Salt and pepper
Butter and olive oil for frying
4 crushed garlic cloves
3 fresh thyme sprigs

Italian roasted potatoes: 
Potatoes, pic the smallest ones (cut them in half)
Olive oil for frying
Salt and pepper
3 garlic cloves, minced
1 dl chopped fresh parsley
Grated parmesan

Bearnaise sauce: 
150 g melted butter
3 egg yolks
2 tbsp white wine vinegar
1 tbsp grated onion
1 pinch salt
½ tsp white pepper
2 tbsp chopped parsley Fresh
1½ tbsp chopped fresh dragon

Haricoverts and olive oil

DO THIS: 

  1. The Meat: Preheat the oven to 100 degrees C. Dry the meat with some kitchen paper. Salt and pepper the meat all around. Heat a skillet with olive oil and a lot of butter. Add the crushed garlic and the thyme sprigs. Fry the steak until it gets a nice colour all around and pour the melted butter on the steak during the time. Transfer the meat to a ovenproof dish. Put in a meat thermometer and cook in the oven until it reaches 58 degrees C for medium rare. Pack the meat in aluminum foil and let rest for 10 minutes before cutting to pieces.
  2. The potatoes: Preheat the oven to 225 degrees C. Heat up an oven-safe skillet and add the olive oil. Add the potatoes and cook until the surface turns crispy. Lower the heat and fry the potatoes until they are almost done. Add the garlic, stir to combine well. Add some butter, turn off the heat and sprinkle with parsley and top with grated parmesan. Transfer the skillet into the oven, roast for about 10 minutes, until the potatoes is done.
  3. Bearnaise sauce: Pour the egg yolks and vinegar in a high mixing bowl, using a hand blender or you can use a standing mixing blender. Melt the butter. Pour the hot butter in a thin stream into the bowl during mixing. Don’t include the white mass that usually is in the bottom. Season with onion, salt, pepper, parsley and tarragon.
  4. Fry the haricoverts quick with some olive oil.

Serve with a good glas of red wine! :) 

 

ENJOY! 

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