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American Recipes
Strip Steak Bearnaise

Strip Steak Bearnaise

with Creamed Kale and Rosemary Potatoes

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Rated 3 / 4out of 1801 ratings
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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 New York strip in flavors that feel vibrant without being heavy. With creamed kale and crispy roasted spuds on the side, it feels like a luxuriant upgrade to classic meat and potatoes.

Tags:Gluten free
Allergens:Milk

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10

New York Strip Steak

12

Potato

4

Kale

1

Shallot

4

Sour Cream

(ContainsMilk)

¼

Tarragon

2

White Wine Vinegar

1

Beef Stock Concentrate

¼

Rosemary

Not included in your delivery

1

Vegetable Oil

2

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber8 g
Protein38 g
Cholesterol155 mg
Sodium590 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
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Roast Potatoes
Roast Potatoes
1

Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes. (TIP: Quarter any large ones.) Strip rosemary leaves from stems; discard stems. Finely chop leaves until you have 1 TBSP. Toss potatoes, rosemary, and a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until golden brown, about 25 minutes.

Prep
Prep
2

Halve, peel, and finely chop shallot. Pick tarragon leaves from stems and roughly chop until you have 1 TBSP; discard stems. Remove any large stems or ribs from half the kale (use the rest as you like), then finely chop. Pat steak dry with a paper towel.

Cook Kale
Cook Kale
3

Heat a drizzle of oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, tossing, until kale is wilted and tender, about 10 minutes (TIP: Add a splash of water to pan if you’re having trouble getting kale to wilt.) Remove pan from heat. Stir in sour cream. Season with salt and pepper and set aside.

Cook Steak
Cook Steak
4

Heat a drizzle of oil in a medium pan over medium-high heat. Season steak 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.

Make Sauce
Make Sauce
5

Add shallot to same pan. Cook, tossing, until translucent, 1-2 minutes. Pour in vinegar, scraping up any brown bits. Add tarragon and cook until vinegar evaporates, about 1 minute. Stir in stock concentrate and ½ cup water. Bring to boil, then lower heat. Let simmer until reduced by half, 2-3 minutes. Remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.

Finish and Plate
Finish and Plate
6

If kale has cooled, quickly reheat in pan over low heat. Slice steak against the grain. Divide potatoes, kale, and steak between plates. Spoon sauce over steak and serve.