Enjoy this very simple yet tasty dish of sirloin steak accompanied by roasted beets, leeks and carrots drizzled with an aromatic tarragon sauce.


  • 1 sirloin steak

  • ½ beetroot, washed and trimmed, halved

  • ½ leek, washed and trimmed and halved

  • 1 carrot, washed and trimmed, quartered

  • 2 garlic cloves, left whole with their skin remaining

  • Olive oil and seasoning

  • For the tarragon sauce

  • 1 bunch tarragon (finely chopped)

  • 4 tbsp olive oil

  • 2 hard-boiled egg yolks (pushed through sieve)

  • 4 tbsp red wine vinegar

  • ½ ciabatta loaf (stale)


  • 1.

    Season and fry the sirloin on both sides to personal requirement. Panfry the vegetables in olive oil and seasoning just to give them some colour. Then place them in a oven to roast for aprox 20 –30 minutes.

  • 2.

    Tear up the ciabatta loaf and soak in the red wine vinegar. Take the 2 hard-boiled yolks and pass through a sieve. Put both ingredients into a bowl. Add the tarragon and the olive oil and season. To serve, arrange the vegetables on the plate and place the steak on top of the vegetables. Drizzle the sauce around the plate.

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