Sirloin Steak & Tarragon Sauce

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter (for the mash), milk and salt to the potato. Mash with a potato masher or fork until smooth. Add the Parmesan cheese and stir through until melted. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the asparagus and cook for 2 minutes, or until starting to soften. Add the green beans and cook, tossing, for 3-4 minutes or until bright green and just tender. Add 1/2 the garlic and cook for 30 seconds or until fragrant. Transfer to a plate and cover to keep warm. TIP: The garlic can burn fast, so keep an eye on it!

Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Return the frying pan to a high heat. When the oil is hot, add the steaks and cook for 2 minutes on each side (depending on thickness) for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the eschalot and remaining garlic and cook for 1-2 minutes, or until fragrant. Add the vinegar and cook for 2 minutes, or until evaporated. TIP: Stand back! Vinegar gives off a strong vapour when heated! Add the water, any steak resting juices and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to a boil then reduce the heat to medium and simmer for 2 minutes. Whisk in the butter (for the sauce). Remove from the heat and stir in the tarragon.