Sirloin steak with creamy tarragon sauce and crisp potatoes

Sirloin steak with creamy tarragon sauce and crisp potatoes

Ingredients 

• 1 kg small chat potatoes
• olive oil cooking spray
• 4 (250 g each) sirloin steaks
• 2 tablespoons Worcestershire sauce
• 300ml thickened cream
• 2 tablespoons tarragon leaves, roughly chopped
• 500 g frozen peas, cooked, roughly mashed

Method

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 10 to 15 minutes or until tender. Drain. Allow to cool for 10 minutes.
2. Preheat oven to 220°C. Line a baking tray with baking paper. Place potatoes in a single layer on tray. Using the palm of your hand, gently squash potatoes. Spray with oil. Bake for 30 to 40 minutes or until crisp.
3. Heat a nonstick frying pan over medium/high heat. Spray both sides of steaks with oil and season with salt and pepper. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Remove to a plate and cover with foil for 10 minutes.
4. Using the same pan, add Worcestershire sauce and cook for 30 seconds. Add cream and bring to the boil over medium heat. Reduce heat to low and simmer for 2 to 3 minutes or until sauce thickens slightly. Remove from heat. Add tarragon and season with salt and pepper.
5. Spoon peas onto plates. Top with steak and spoon over sauce. Serve with potatoes.