INGREDIENTS
4
Beef sirloin
1
Bay leaf, fresh
1 tbsp
Chives
2 tbsp
Flat-leaf parsley
1/4 cup
Flat-leaf parsley, firmly packed
4
sprigs French tarragon
6
Garlic cloves
1
Golden shallot
16
Kipfler potatoes (700gm)
6 tsp
Rosemary
2 tsp
Thyme
1
bunch Watercress, leaves
5
Egg yolks
50 milliliters
Olive oil, extra-virgin
100 milliliters
Olive oil
100 milliliters
White wine vinegar
50 g
Butter, unsalted
50 g
Butter
100 milliliters
Clarified butter