Creamy Bearnaise Rib-Eye Steak
with Fingerling Potatoes, Sauteed Green Beans, and Tomatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
12 ounce
Ribeye
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Instructions
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.
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.
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
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 chopped tarragon to taste and serve.
