Sirloin Steaks with Green Beans and Parsley Butter
| Salt |
| 150g French Green Beans |
| 4 rashers Streaky Bacon |
| 2 Sirloin Steaks |
| 2 tbsp Olive Oil |
| Pepper |
| Butter |
| 10g Fresh Parsley (chopped) |
Bring a pan of salted water to the boil on the hob and blanch the beans for 5-6 minutes, or until they are slightly softened. Remove from the pan and refresh in a bowl of iced water. Drain and divide into four equal bundles then wrap a rasher of bacon around each bundle so that they are held together, set aside.
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat a large frying pan over a high heat. Brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time.
Return the pan to the hob over a medium heat and add half the butter. Sear the bundles of beans for 2-3 minutes, turning regularly. Season to taste with pepper and arrange with the steaks on preheated plates. Add the parsley to the pan with the remaining butter and heat through, drizzle over the steaks.
Serve with chunky, home-made chips..
Recommended Steak Cooking Time Guide
The times given here are a guide only and refer to a steak that is approximately 2½ cm or 1" thick. Thicker steaks may require a longer cooking time and vice versa for thinner steaks.
| Cooking Time (per side) | Resting Time | Total Cooking Time |
Rare | 1 - 2 minutes | 6 - 8 minutes | 10 minutes |
Medium | 3 minutes | 4 minutes | 10 minutes |
Well Done | 4½ minutes | 1 minute | 10 minutes |
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- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
