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Ribeye with Tarragon Sauce

Ribeye with Tarragon Sauce

with Roasted Asparagus and Garlic Mashed Potatoes

Gourmet Plus
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Serious about steak? Then you know that ribeye is the very best. Prized for its marbling, ribeye is packed with meaty flavor. Our chefs took it to the next level by topping it off with a rich mustard and tarragon pan sauce. And, like a true steakhouse meal, this dish definitely doesn’t skimp on the sides. Garlicky mashed potatoes are the perfect accompaniment for catching any extra sauce, while tender roasted asparagus adds a fresh crunch. Now all you need is someone to do your dishes!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Asparagus

12 ounce

Yukon Gold Potatoes

¼ ounce

Tarragon

5 teaspoon

Garlic Oil

20 ounce

Ribeye

1 unit

Beef Stock Concentrate

2 teaspoon

Dijon Mustard

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4519 kJ
Calories1080 kcal
Fat77 g
Saturated Fat32 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber7 g
Protein63 g
Cholesterol200 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Strainer
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim off bottom 2 inches from asparagus. Dice potatoes into ½-inch cubes (no need to peel). Remove tarragon leaves from stems; mince leaves until you have 2 tsp.

2

Place potatoes in a medium, lidded pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain and return potatoes to pot. Add half the garlic oil (add more to taste), half the sour cream, 1 TBSP butter, and ¼ cup reserved cooking water. Mash with a potato masher or fork, adding more cooking water if necessary. Season with salt.

3

While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, 1 tsp minced tarragon (save the rest for later), salt, and pepper. Roast until tender, 8-12 minutes.

4

While asparagus roasts, pat steaks very dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 2-4 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat at the top, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.

5

Add stock concentrate, mustard, and ¼ cup water to same pan. Bring to a simmer over medium heat. Cook, whisking, until thickened, about 2 minutes. Turn off heat; stir in remaining minced tarragon, remaining sour cream, and 1 TBSP butter until melted. Season with salt and pepper.

6

Slice steak against the grain. Divide asparagus, potatoes, and steak between plates. Drizzle steak with sauce. Garnish with as many remaining tarragon leaves as you like.