Steak and béarnaise is about as classically French as you can get. The thick, rich sauce is accented with tarragon and white wine vinegar to give it an herby, slightly tart accent that melds and meshes with the beef harmoniously. To help lighten things up against all that decadence (we are heading into summer, after all), we’re keeping the sides simple: roasted fingerling potatoes and a green bean and tomato mix that would fit in on any warm weather dining table.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
White Wine Vinegar
New York Strip Steak
Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes. Toss potatoes with a large drizzle of oil on a baking sheet. Season with salt and pepper. Arrange potatoes on baking sheet cut-side down. Roast in oven until crispy and browned, about 25 minutes.
Halve, peel, and mince shallot. Cut green beans into bite-sized pieces. Pick tarragon leaves from stems; discard stems. Finely chop leaves until you have 2 tsp chopped tarragon. Halve tomatoes lengthwise.
Heat 1 TBSP butter and a drizzle of oil in a large pan over medium-high heat. Add 2 TBSP shallot. Cook, tossing, until shallot is translucent, 2-3 minutes. Pour in 1 TBSP vinegar (we sent more) and allow to evaporate, 1-2 minutes. Stir in half the tarragon and cook until fragrant, about 1 minute. Remove from heat. Stir in mustard and sour cream.
Transfer sauce to a small bowl. Season with salt and pepper. Wipe out pan, then heat another drizzle of oil in it over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove steak from pan and set aside to rest. Wipe out pan
Add 1 TBSP butter and remaining shallot to same pan over mediumhigh heat. Allow butter to melt, then toss in green beans. Cook, tossing occasionally, until just barely tender, 3-5 minutes. Season with salt and pepper. Add tomatoes to pan and cook until softened, 2-3 minutes. Season with salt and pepper
Slice steak against the grain. Divide potatoes, veggies, and steak between plates. Spoon sauce over steak. (TIP: Give the sauce a stir first if it has separated.) Sprinkle with remaining tarragon (to taste) and serve.