Recipe

Beef sirloin with herbed butter and pommes frites

Give your steak that something special and top it with our deliciously flavoured herbed butter. For a the perfect crispy side, look no further than pommes frites. The secret is to twice-cook them for extra crunch.

Jun 30, 2011 2:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Beef sirloin with herbed butter and pommes frites
  • 3 potatoes (900g)
  • 1 1/2 tablespoon cracked black pepper
  • 2 teaspoon salt
  • 4 x 250g beef sirloin steaks
  • peanut oil, for deep-frying
  • 1 tablespoon olive oil
  • herbed butter
  • 1 clove garlic
  • 60 gram butter, softened
  • 2 tablespoon finely chopped fresh basil
  • 2 tablespoon finely chopped flat-leaf parsley

Method

Beef sirloin with herbed butter and pommes frites
  • 1
    Cut peeled potatoes into 5mm slices; cut each slice into 5mm strips. Place potato in large bowl, cover with water; stand 1 hour. Drain; pat dry with absorbent paper.
  • 2
    Meanwhile, make herbed butter. Beat ingredients in small bowl until combined. Place on piece of plastic wrap, wrap tightly, shape into rectangle; refrigerate until just firm.
  • 3
    Combine pepper and salt on oven tray; press both sides of beef into pepper and salt mixture. Rest beef on oven tray while making frites.
  • 4
    Heat peanut oil in large saucepan or wok; cook potato, in batches, 3 minutes or until just tender, but not browned. Drain on absorbent paper.
  • 5
    Meanwhile, heat olive oil in large frying pan; cook beef until browned both sides and cooked as desired. Cover; stand 5 minutes.
  • 6
    Reheat peanut oil in pan; cook frites again, in batches, until browned lightly and crisp. Drain on absorbent paper.
  • 7
    Serve beef topped with herbed butter, accompanied with pommes frites.

Notes

For an alternative topping, mix in a tablespoon each of horseradish and seeded mustard into butter. The potatoes have been twice-cooked to guarantee their crispness. We used beef sirloin with the bone in, but rib eye, fillet from the rump or eye fillet steaks are all suitable for this recipe.

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