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Ingredients
Method
Take one 400g piece of sirloin, 5cm thick. Cut it in half, so that there are two medallions. Pat dry with paper towel and season all over with freshly cracked pepper and flaky salt. Heat one tbsp of extra virgin olive oil in a pan over medium heat. Add the beef and reduce the heat slightly. Brown for two minutes on all surfaces, finishing with the first side face down. Keep on a low heat for two minutes, add 2 tbsp of butter and 6-8 sprigs of rosemary. Continue turning and basting meat with the browning butter for 12-14 minutes for medium rare. Remove from the pan and rest for 8-10 minutes.
To serve
Slice and serve with the pan juices.
