Strip Steak Bearnaise

Name: Strip Steak Bearnaise with Creamed Kale and Rosemary Potatoes
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 10 New York Strip Steak; 12 Potato; 4 Kale; 1 Shallot; 4 Sour Cream; ¼ Tarragon; 2 White Wine Vinegar; 1 Beef Stock Concentrate; ¼ Rosemary; 1 Vegetable Oil; 2 Butter; Salt; Pepper

with Creamed Kale and Rosemary Potatoes

Recipe Development TeamPublished on April 14, 2017

3.8

(1.6K customers rated)

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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

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

New York Strip Steak

Potato

Kale

Shallot

Sour Cream

(Contains: Milk)

Tarragon

White Wine Vinegar

Beef Stock Concentrate

Rosemary

Not included in your delivery

Vegetable Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories720 kcal

Energy (kJ)3012 kJ

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

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

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.

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.

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.

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.

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.

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.