Tarragon Béarnaise with Sirloin & Wilted Greens






6 Sirloin steaks


  • 3 egg yolks
  • 1/2 cup malt vinegar
  • 1/2 cup water 
  • 1 packet fresh tarragon, reserve 6 leaves for later
  • 1/2 white onion, peeled and sliced
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 6 peppercorns
  • 1 tsp Worcestershire
  • 1 Tbsp tomato sauce
  • 280 gm unsalted butter, melted over a low heat
  • sea salt and cracked pepper


  • Kale
  • Spinach
  • Silver beet
  • Spring peas
  • 1 tsp cooking oil

Wine Pairing

Selaks Origins Shiraz


Remove the steaks from the packet and allow to come up to room temperature.
Start with the important reduction.
In a small pot, combine vinegar, water, tarragon (leave 6 leaves for later), onion, garlic, bay leaves and peppercorns. Bring to boil and turn down to a simmer for 5 minutes, before straining through a sieve. You should have 1/3 of a cup left. Top up with a touch of water if you are short. 
Bring a medium pot half full with water to boil and turn down to a simmer. Take a medium sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute.
Once the eggs start to come away from the side of the bowl, turn the heat off. Whilst still whisking, slowly pour in the melted butter, leaving the white butter milk behind.
Once added, remove from heat. Add in the Worcestershire and tomato sauce. Chop the remaining leaves of tarragon.
Season with salt, pepper and chopped tarragon. 
Season and cook your sirloin to a desired cooking and allow to rest.
Heat a cast iron pan and drop in the leaves with a troch of oil, adding in small amounts of water if required to wilt.  Serve with the steak and a good amount of Béarnaise sauce.