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Rib-Eye Steak Béarnaise

Rib-Eye Steak Béarnaise

with Rosemary Potatoes and Asparagus

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Béarnaise is one of the most elegant toppings you can put on a steak—the French sauce sings with fragrant tarragon and a splash of white wine vinegar. We’ve adapted it slightly to make it lighter and brighter, so that it bathes this rib-eye steak in flavors that feel vibrant without being heavy. With asparagus and crispy roasted spuds on the side, it feels like a luxuriant upgrade to classic meat and potatoes.

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

12 ounce

Fingerling Potatoes

¼ ounce

Rosemary

1 unit

Shallot

¼ ounce

Tarragon

8 ounce

Asparagus

12 ounce

Ribeye

5 teaspoon

White Wine Vinegar

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber8 g
Protein36 g
Cholesterol150 mg
Sodium530 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
Baking Sheet
Medium Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes lengthwise. (TIP: Quarter any large ones so they cook evenly.) Strip and finely chop enough rosemary from stems to give you 1 TBSP. Toss potatoes, rosemary, and a drizzle of oil on a baking sheet. Season with salt and pepper.

2

Roast potatoes in oven until browned, about 25 minutes total (we’ll add more to the sheet after 10 minutes). Halve, peel, and finely chop shallot. Pick and roughly chop enough tarragon leaves from stems to give you 1 TBSP. Trim woody bottom ends from asparagus.

3

Heat a drizzle of oil in a medium pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. Reduce heat to medium low.

4

After potatoes have roasted for 10 minutes, remove from oven and toss, pushing toward one side of baking sheet. Add asparagus to other side of sheet, toss with a drizzle of oil, and season with salt and pepper. Return sheet to oven and continue roasting until asparagus is tender and lightly browned and potatoes are done, 10-15 minutes.

5

Add shallot to pan used for steak. Cook, tossing, until just softened, 1-2 minutes. Pour in vinegar and scrape up any browned bits on bottom. Add chopped tarragon. Cook until vinegar evaporates, about 1 minute. Stir in ½ cup water and stock concentrate. Bring to a boil, then lower heat and simmer until reduced by half, 2-3 minutes. Remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.

6

Slice steak against the grain. Divide potatoes, asparagus, and steak between plates. Spoon sauce over steak and serve.