Ingredients

Method

• 80 g fine green beans
• 3 potatoes, peeled and cubed
• 1 onion, cubed
• 150 g butter
• Sea salt and freshly ground black pepper
• 1 x free-range egg yolk
• 1 T white wine vinegar
• 180 g free-range sirloin, trimmed of all fat and sinew
• 10 g tarragon

Method

Ingredients

Preheat the oven to 200°C.
Top and tail the beans then blanch them in a saucepan of boiling water before refreshing in cold water.

Toss the potato and onion cubes in half the butter, season and arrange on a baking tray. Roast for 25 minutes, or until golden and tender.

To make the béarnaise sauce, suspend a glass bowl over a saucepan of simmering water, add the egg yolk and vinegar and whisk until the mixture starts thickening. Gradually add the remaining melted butter, whisking continuously.

Sear the sirloin in a smoking-hot pan for 2 to 3 minutes a side, then transfer to a baking tray and finish off in the oven for 4 minutes. Allow the meat to rest for a few minutes before slicing it thinly.

Place a spoonful of the potato and onion mixture on a plate, arrange 4 to 5 slices of sirloin next to it and top with the green beans. Drizzle with the béarnaise sauce and serve immediately.
Cook's note: Namibian free-range sirloin is available exclusively from Woolworths. Read more about this healthy meat option here.