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Sirloin steak w/ Golden roasties, Garlic Tomato and Bernaise Sauce

1 150-200gm Beef Sirloin steak
2 large all purpose or (preferably) roasting potatoes
1 tbsp Italian dried herb seasoning
1 medium Vine tomato (ripe)
1 Garlic clove (crushed)
1 tsp Dried Thyme
1 tbsp Good Balsamic vinegar
1 small handful of Baby Watercress
1 Oil for cooking
1 Salt and Pepper for Seasoning
150 ml Good quality bernaise Sauce (You can make your own but there are so many good ones out there now, save yourself some time and get one of those)


Preheat oven to 220c Peel and cube (3/4 inch cubes) the potatoes and put in a pot of cold, salted water and bring to the boil until half cooked (test by pricking with a knife. It should go in easily but meet slight resistance in the middle of each cube tested) When par-cooked, drain in a colander and leave to cool for a good 15 minutes Heat a roasting pan on a stove top element with four tablespoons of vegetable or Canola oil (not olive oil because it has a lower heat tolerance than vegetable oil) When the oil is hot shake the potatoes in the colander to 'scuff up' the edges and then carefully put them in the roasting pan. (scuffing up the potatoes will give the edges a crispier finish) Sprinkle over the Italian dried herb Seasoning Toss in the oil for about a minute then place on the middle shelf in the oven. KEEP AN EYE ON THEM FOR THE FIRST FEW MINUTES AND MOVE THEM OVER AND AROUND TO PREVENT STICKING) Next put the tomato on the bench and, after you have removed the green stalk (if attached), cut a star shape with a large knife through the top not quite all the way down. Open up tomato slightly, being careful not to break the bottom, and sprinkle over the Thyme. Spoon in Garlic. Sprinkle lightly with Pepper. Place in the roasting dish with potatoes and pour the Balsamic Vinegar and a tablespoon of oil over the tomato. Return dish to oven. Bake for further 25 minutes, while checking on both the potatoes and tomato during this time. IF ANYTHING COOKS FULLY BEFORE THE OTHER, JUST KEEP WARM IN A WARMING DRAWER) When the Potatoes and Tomato are cooking, prepare your steak to your liking over a medium heat on a griddle pan or frypan on the stovetop. Always oil and season the meat with Salt and Pepper and do NOT oil the pan. An average Sirloin of 200grams should take 6-8 minutes a side for well done, 4 minutes a side for medium, 2 minutes a side for rare and 30-40 seconds each side for blue. Obviously, if you like it REALLY well done, leave it longer but these times are a guideline so try to match the finishing of the steak to the finishing of the potatoes which are cooking for 25 minutes) I.E. if you like it well done, start your steak straight away after getting your potatoes and tomato (P & T) in and leave your steak to rest until the P & T are cooked. Always rest your steak for half the cooking time to return its juices back into it. When everything is cooked, take your Bernaise Sauce and heat it SLIGHTLY in the microwave (Just to about blood temperature or so. DO NOT OVERHEAT or it will split. Usually 10-15 seconds is enough To serve, pour Bernaise Sauce on your plate and spread with the back of a large spoon to make a circle in the middle of the plate. Place roasted potatoes onto the sauce in the middle of the plate. Place Sirloin on top of the potatoes and the put the tomato on top of the Sirloin and gently mash it down slightly. Lastly put a good bunch off the Watercress on top of the tomato and VOILA! Enjoy. This dish is my version of a dish I once had at a restaurant called CIBO in Auckland, NZ. It is no comparison to their wonderful dish, but it was so good I had to attempt something like it myself. Thank You to them for inspiring me. This dish is a great marriage of flavours and 'comes to life' when a bit of everything (including sauce) is had in each mouthful.

Source: cookpad.com