Striploin steak with bois boudrin sauce and dressed Baby Gem

Remove the steaks from the fridge 20 minutes before cooking to bring the meat back to room temperature.

To make the bois boudrin sauce, heat a non-stick frying pan and add the olive oil. Add the diced shallot and fry on medium to low heat for three minutes until softened. Then add the rest of the ingredients for the sauce to the pan. Stir well with a wooden spoon to bring the ingredients together, bring to a simmer, then remove from the heat and set aside.

Heat a large non-stick frying pan on a medium to high heat, add the oil and allow to get very hot. Season the steaks with sea salt on both sides and add to the pan. Cook for two minutes on one side without moving, then turn the steaks and cook for two minutes on the other side then lower the heat. Remove the steaks when they are slightly warm inside when tested with a metal skewer.

To serve, spoon some of the sauce on to the plate. Brush the top of the steak with some sauce and then slice thinly before placing in the sauce on the plate and garnishing with some more tarragon leaves. Serve the dressed Baby Gem on the side.I visited Singapore to see why it is ranked as the top education system in the world.

Quick Dinner Recipe

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