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Rib-Eye Steak Béarnaise
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Rib-Eye Steak Béarnaise

Rib-Eye Steak Béarnaise

with Rosemary Potatoes and Asparagus

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.


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

Total Time40 minutes


serving amount

12 ounce

Fingerling Potatoes

¼ ounce


1 unit


¼ ounce


8 ounce


12 ounce

Rib-Eye Steak

5 teaspoon

White Wine Vinegar

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Baking Sheet
Medium Non-Stick Pan
Large Pan


Preheat and Prep

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.

Roast Potatoes and Prep Veggies

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.

Cook Steak

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.

Cook Asparagus

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.

Make Sauce

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.

Finish and Plate

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