- 9oz sirloin
- 100g hollandaise sauce
- 14 mm triple cooked chips
- 100g rocket
- 1 plum tomato
- 10g tarragon
In a bowl combine the hollandaise sauce, finely chop the tarragon.
Take your tomato and half, slightly oil and salt and roast through the oven for 6 minutes.
Add the rocket to a bowl and dress with some olive oil and a pinch of salt. Fry the chips until golden brown and crispy and serve.
PAIR WITH: MALBEC
Rich and velvety, with notes of ripe berries, dark chocolate and a hint of spice.