Bistro-Style Tenderloin Steak and Easy Béarnaise Sauce

Name: Bistro-Style Tenderloin Steak and Easy Béarnaise Sauce with Herby Potatoes and Caesar Salad
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 340 g Tenderloin Steak; 350 g Red Potato; 3.5 g Parsley; 2 g Garlic Powder; ¼ cup Parmesan Cheese, shredded; 113 g Baby Tomatoes; 4 tbsp Mayonnaise; ½ tbsp White Wine Vinegar; 7 g Tarragon; 56 g Spring Mix; ½ tbsp Dijon Mustard; ¼ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Oil*; 3 tbsp Butter*

with Herby Potatoes and Caesar Salad

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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. Luxurious béarnaise sauce adds a touch of elegance.

Ingredients: Red potato • Tenderloin steak • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Tarragon • Parsley • Garlic powder.

Allergens:

Milk

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Tenderloin Steak

350 g

Red Potato

3.5 g

Parsley

2 g

Garlic Powder

(May contain traces of: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

113 g

Baby Tomatoes

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

½ tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

7 g

Tarragon

56 g

Spring Mix

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

3 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1050 kcal

Fat82 g

Saturated Fat29 g

Carbohydrate33 g

Sugar4 g

Dietary Fiber4 g

Protein43 g

Cholesterol175 mg

Sodium910 mg

Trans Fat2 g

Potassium1600 mg

Calcium175 mg

Iron4.5 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

•Aluminum Foil

•Whisk

•Small Bowl

Cooking Steps

PDF

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.
Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. 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 22-25 min, flipping halfway through, until tender and golden.

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

When potatoes are halfway done, heat a large non-stick pan over medium-high.
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 1-2 min per side, until golden. Remove from heat, then transfer steak to another unlined baking sheet.
Roast in the top of the oven 4-6 min, until cooked to desired doneness.**
Transfer steak to a cutting board. Loosely cover with foil and set aside to rest, 5 min.

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.

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

To the bowl with Caesar dressing, add spring mix and tomatoes 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.