Ingredients
- For the bois boudrin sauce:
- 90ml olive oil
- 3 banana shallots, peeled and finely diced
- 100g tomato ketchup
- 15g Worcestershire sauce
- 10g soy sauce
- 10g Dijon mustard
- 1 tsp Tabasco
- 25g tarragon leaves
- 20g flat leaf parsley leaves, chopped
- 2 striploin steaks, 250g each
- Sea salt
- Black pepper
- 1 tbsp vegetable oil
- For the vinaigrette:
- 1 tsp Dijon mustard
- 5 tbsp olive oil
- 1 tbsp white wine vinegar
- Pinch of fresh tarragon leaves
- Sea salt and pepper
- 1 head of Baby Gem lettuce
- Remove the steaks from the fridge 20 minutes before cooking to bring the meat back to room temperature.
- To make the bois boudrin sauce, heat a non-stick frying pan and add the olive oil. Add the diced shallot and fry on medium to low heat for three minutes until softened. Then add the rest of the ingredients for the sauce to the pan. Stir well with a wooden spoon to bring the ingredients together, bring to a simmer, then remove from the heat and set aside.
- Heat a large non-stick frying pan on a medium to high heat, add the oil and allow to get very hot. Season the steaks with sea salt on both sides and add to the pan. Cook for two minutes on one side without moving, then turn the steaks and cook for two minutes on the other side then lower the heat. Remove the steaks when they are slightly warm inside when tested with a metal skewer. For rare, remove the steak when the inside is room temperature when skewer-tested; for well done, it will be hot to touch when skewer-tested.
- Place the steaks on a wire rack to rest for five minutes.
- To make the vinaigrette, place all the ingredients into a bowl and whisk together until combined. Place the Baby Gem lettuce leaves in a bowl and dress with the vinaigrette just before serving.
- To serve, spoon some of the sauce on to the plate. Brush the top of the steak with some sauce and then slice thinly before placing in the sauce on the plate and garnishing with some more tarragon leaves. Serve the dressed Baby Gem on the side.
