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.


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

Preparation Time35 minutes
Cooking Time


serving amount

370 g

Striploin Steak

350 g

Red Potato

7 g


1 tsp

Garlic Powder

¼ cup

Parmesan Cheese, grated

(Contains Milk)

113 g

Baby Tomatoes

4 tbsp


(Contains Egg, Mustard)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

7 g


56 g

Spring Mix

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


2 tbsp



Nutrition Values

Calories940 kcal
Fat66 g
Saturated Fat20 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber5 g
Protein49 g
Cholesterol165 mg
Sodium920 mg
Trans Fat1.5 g
Potassium1600 mg
Calcium250 mg
Iron6.25 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
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small pot
Small Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F.Remove 1 tbsp (2 tbsp) butter 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 (2 tbsp) oil to an unlined baking sheet. Season with salt, pepper and 3/4 tsp (1 1/2 tsp) garlic powder, 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

Meanwhile, finely chop half the parsley (all for 4 ppl).Finely chop 1 tsp (2 tsp) tarragon.Halve tomatoes.Add Dijon, half the mayo, half the Parmesan, 1 tsp (2 tsp) vinegar and remaining garlic powder to a large bowl. Season with salt and pepper, to taste, then stir to combine. Set aside.

Cook steak

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, 5 min.

Finish potatoes

When potatoes are done, immediately add 1 tbsp (2 tbsp) softened butter and parsley to the baking sheet with potatoes. Toss until butter melts and coats potatoes.

Make béarnaise sauce

Melt 2 tbsp (4 tbsp) butter 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 (1 tsp) vinegar 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

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.