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Ingredients
US|METRIC
4 SERVINGS
- 50 mL extra-virgin olive oil
- 4 sirloin steaks (beef, 300gm each)
- 50 grams unsalted butter (diced)
- 1 bunch watercress leaves (to garnish, optional)
- 16 potatoes (kipfler, 700gm, scrubbed)
- 100 mL olive oil
- 6 garlic cloves (unpeeled)
- 2 Tbsp. flat-leaf parsley (finely chopped)
- 2 tsp. thyme
- 1 tsp. rosemary
- 50 grams butter (diced)
- 100 mL white wine vinegar
- 1 shallot (golden, coarsely chopped)
- 4 sprigs tarragon (French, washed, plus 2 tbsp finely chopped extra)
- 1 fresh bay leaf
- 5 tsp. rosemary
- 5 egg yolks
- 100 mL clarified butter (melted)
- 1/4 cup flat leaf parsley (firmly packed, finely chopped)
- 1 Tbsp. chives (finely chopped)
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