Classic Beef Sirloin with Béarnaise & Toasted Seed Salad

A luxurious combination of perfectly seared beef sirloin, velvety homemade béarnaise sauce, crispy roasted potatoes, and a vibrant salad featuring toasted pumpkin seeds and Danish feta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Potatoes and Onion (Ingredients: baby potatoes, red onion, olive oil, salt, pepper; Devices/Utensils: cutting board, knife, roasting tray, oven) 1. Preheat oven to 200°C 2. Rinse and halve the baby potatoes 3. Peel the onion and cut into wedges 4. Spread on roasting tray, coat with oil, season with salt and pepper 5. Roast 25-30 minutes, turning halfway, until crispy and golden

Step 2

Toast the Pumpkin Seeds (Ingredients: pumpkin seeds; Devices/Utensils: small frying pan) 1. Place pan over medium heat (no oil needed) 2. Add pumpkin seeds and toast for 3-4 minutes, shaking pan occasionally 3. Seeds are done when golden brown and fragrant 4. Remove from heat immediately and transfer to a cool plate

Step 3

Prepare the Béarnaise Sauce (Ingredients: egg yolk, wine & vinegar mixture, chilled butter cubes, dried oregano, sweetener, salt; Devices/Utensils: medium pot, heatproof bowl, whisk) 1. Fill pot with 2cm water and bring to gentle simmer 2. Place heatproof bowl over pot, ensuring it doesn't touch water 3. Add egg yolk and wine & vinegar to bowl 4. Whisk constantly while adding butter cubes one at a time 5. Only add next butter cube when previous one is fully melted 6. Remove from heat once all butter is incorporated 7. Continue whisking until sauce thickens enough to coat back of spoon 8. Add oregano to taste, pinch of sweetener, and season 9. If too thick, loosen with warm water droplets while whisking 10. Keep warm but not hot

Step 4

Cook the Steak (Ingredients: beef sirloin, olive oil, butter for basting, salt, pepper; Devices/Utensils: heavy-based frying pan, tongs, paper towel) 1. Pat steak completely dry with paper towel 2. Season generously with salt and pepper 3. Heat pan over medium-high heat until very hot 4. Add oil and place steak fat-side down first 5. Sear fat for 3-5 minutes until crispy 6. Turn and cook 2-4 minutes each side for medium-rare 7. Optional: Add butter knob and baste steak during final minute 8. Remove from pan and rest 5 minutes before slicing

Step 5

Prepare Salad Components (Ingredients: radish, cucumber, salad leaves, lemon juice, olive oil, feta, toasted pumpkin seeds, sweetener; Devices/Utensils: knife, salad bowl) 1. Rinse and slice radish into thin rounds 2. Rinse and cut cucumber into half-moons 3. Rinse and roughly shred salad leaves 4. Drain feta 5. In salad bowl, whisk together lemon juice, olive oil, and sweetener 6. Toss through vegetables, feta, and half the pumpkin seeds 7. Season to taste

Step 6

Final Assembly (Ingredients: all components; Devices/Utensils: serving plates) 1. Slice rested steak against the grain 2. Arrange sliced steak on plates 3. Dollop béarnaise sauce generously over steak 4. Add roasted potatoes and onions 5. Place dressed salad alongside 6. Sprinkle remaining pumpkin seeds over everything 7. Serve extra béarnaise sauce on the side for dunking