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Bistro-Style Steak and Easy Béarnaise Sauce
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Bistro-Style Steak and Easy Béarnaise Sauce

Bistro-Style Steak and Easy Béarnaise Sauce

with Herby Potatoes and Caesar Salad

Crack open a bottle of your favourite beverage because this recipe is date night ready! We've paired this bistro classic with a creamy homemade Caesar salad and golden roasted potatoes tossed in parsley butter! A luxurious béarnaise sauce adds a touch of elegance.

Allergens:
Milk
Egg
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

360 g

Red Potato

7 g

Parsley

1 tsp

Garlic Powder

¼ cup

Parmesan Cheese, grated

(Contains Milk)

113 g

Baby Tomatoes

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Tarragon

56 g

Spring Mix

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories910 kcal
Fat62 g
Saturated Fat19 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber5 g
Protein50 g
Cholesterol162 mg
Sodium920 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
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small pot
Whisk
Small Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, pepper and 3/4 tsp garlic powder (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Prep and make Caesar dressing
2

Meanwhile, finely chop half the parsley (use all for 4 ppl).Finely chop 1 tsp tarragon (dbl for 4 ppl).Halve tomatoes. Add Dijon, half the mayo, half the Parmesan, 1 tsp vinegar (dbl for 4 ppl) and remaining garlic powder to a large bowl. Season with salt and pepper, to taste, then stir to combine. Set aside.

Cook steak
3

When potatoes are halfway done, heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Finish potatoes
4

When potatoes are done, immediately add 1 tbsp softened butter (dbl for 4 ppl) and parsley to the baking sheet with potatoes. Toss until butter melts and coats potatoes.

Make béarnaise sauce
5

Melt 2 tbsp butter (dbl for 4 ppl) in a small pot over medium-high heat, then remove the pot from heat. While butter melts, whisk together remaining mayo and 1/2 tsp vinegar (dbl for 4 ppl) in a small bowl. Gradually whisk in melted butter until smooth. Add tarragon. Season with salt, to taste, then whisk to combine.

Finish and serve
6

Add spring mix and tomatoes to the bowl with Caesar dressing, then toss to coat. Sprinkle remaining Parmesan over top. Thinly slice steak. Divide steak, potatoes and Caesar salad between plates. Spoon béarnaise sauce over steak.