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Creamy Bearnaise Rib-Eye Steak

Creamy Bearnaise Rib-Eye Steak

with Fingerling Potatoes, Sauteed Green Beans, and Tomatoes

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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’re keeping the sides simple: roasted fingerling potatoes and a green bean and tomato mix that fits right in.

Tags:Gluten-free
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Fingerling Potatoes

1 unit

Shallot

6 ounce

Green Beans

¼ ounce

Tarragon

10 ounce

Heirloom Grape Tomatoes

1 tablespoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Ribeye

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat69 g
Saturated Fat28 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber9 g
Protein36 g
Cholesterol160 mg
Sodium270 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.
Instructionsarrow up iconarrow up icon
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1

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, tossing halfway through.

2

Halve, peel, and mince shallot. Cut green beans into bite-sized pieces. Pick and finely chop enough tarragon leaves from stems to give you 2 tsp. Halve tomatoes lengthwise.

3

Heat 1 TBSP of butter and a drizzle of oil in a large pan over medium-high heat. Once butter is melted, add 2 TBSP shallot. Cook, tossing, until shallot is translucent, 2-3 minutes. Pour in 1 TBSP vinegar (we sent more) and let evaporate, 1-2 minutes. Stir in half the chopped tarragon and cook until fragrant, about 1 minute. Remove from heat. Stir in mustard and sour cream

4

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.

5

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.

6

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 chopped tarragon to taste and serve.