Sirloin Steak in Café de Paris Style Tarragon Sauce

Meanwhile, halve, peel and chop the shallot into small pieces. Halve the baby plum tomatoes.

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a small saucepan on medium-high heat.

Once hot, add the shallot and season with salt and pepper. Cook until softened, 3-4 mins, then add the garlic and fry for 1 min more.

Stir half the cider vinegar into the onions and let it evaporate, 30 secs.

Next, stir through the tarragon, creme fraiche, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) and half the Dijon mustard.

Bring to the boil, then lower the heat and simmer until reduced by half, 3-4 mins.

Once reduced, season with salt and pepper. Stir in a knob of butter (if you have any) until melted. Remove from the heat and cover to keep warm.

In a medium bowl, combine the remaining cider vinegar and remaining Dijon with the sugar and olive oil for the dressing (see pantry for both amounts).

Stir in the baby plum tomatoes, season with salt and pepper, then set aside for later. 

When the chips have around 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.