This recipe serves 2 people and is intended for a dinner course. From start to finish, you’ll need approximately 20 minutes – 5 minutes of prep time and 15 minutes of cook time. Let’s start with the ingredients list:
– Bois boudrin sauce components: 90ml of olive oil, 3 finely diced banana shallots that have been peeled, 100g of tomato ketchup, 15g Worcestershire sauce, 10g each of soy sauce and Dijon mustard, 1 tsp of Tabasco, and 25g of tarragon leaves accompanied with 20g of chopped flat leaf parsley leaves.
– 2 striploin steaks, each weighing 250g.
– Sea salt and black pepper to taste.
– 1 tbsp of vegetable oil.
Moving on to the vinaigrette ingredients:
– 1 tsp of Dijon mustard.
– 5 tbsp of olive oil.
– 1 tbsp of white wine vinegar.
– A pinch of fresh tarragon leaves.
– Sea salt and pepper for flavouring.
– 1 head of Baby Gem lettuce.
Begin by removing the steaks from the fridge about 20 minutes prior to cooking to bring the meat to a suitable temperature. In the meantime, you can start preparing the bois boudrin sauce using a non-stick pan. Add olive oil to the heated pan and include the diced shallot, cooking it on a medium to low heat until it softens, taking approximately 3 minutes. Then, introduce the remaining sauce ingredients to the pan. Use a wooden spoon to mix everything together till it simmers. After that, remove the pan from heat and put aside.
Moving on to the steaks preparation, heat a large non-stick pan over medium to high heat then add oil to it. Allow it to heat up adequately before adding the striploin steaks which you previously seasoned with sea salt. Let the steaks cook undisturbed for two minutes on one side, then turn them over and cook for another two minutes. After this, lower the heat and take off the steaks once the inside is slightly warm. Use a metal skewer to verify this. If you prefer your steak rare, take it off the heat when the insides are room temperature as tested with the skewer. For a well-done steak, the inside should be hot when skewer-tested.
After cooking, the steaks should be left to rest on a wire rack for about five minutes.
While the steaks are resting, prepare the vinaigrette by combining all its ingredients in one bowl and whisking them together. Just before serving, dress the Baby Gem lettuce leaves with the vinaigrette.
For serving, ladle a portion of the sauce onto a dish. Dab the steak’s surface with a bit of sauce, and then cut it into thin slices. Next, arrange the slices in the sauce on the dish, and do a final garnish with extra tarragon leaves. Alongside, serve the garnished Baby Gem.