Double Striploin Steak and Béarnaise Sauce
with Roasted Potatoes and Garlicky Green Beans- Sulphites
- Egg
- Mustard
- Milk
- Tree nuts
- Fish
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Egg
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
.
Ingredients
740 g
Striploin Steak
250 g
Diced Potatoes
(Contains: Sulphites May be present: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
3.5 g
Tarragon
170 g
Green Beans
2 unit(s)
Garlic, cloves
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
113 g
Baby Tomatoes
Not included in your delivery
5 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Pat steak dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove pan from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully rinse and wipe the pan clean.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Peel, then mince or grate garlic.
- Strip half the tarragon leaves from stems (use all for 4 servings), then finely chop.
- Halve tomatoes, then season with salt and pepper.
- Heat a medium non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter, Worcestershire sauce and garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
- Meanwhile, reheat the same pan (from step 1) over medium. Add 1 tbsp (2 tbsp) oil. When hot, add potatoes. Cook for 3-4 min, stirring occasionally, until light brown.
- Add 2 tbsp (4 tbsp) butter. Cook for 1-2 min, until golden brown. Season with remaining Zesty Garlic Blend, salt and pepper.
- To a small microwavable bowl, add 2 tbsp (4 tbsp) butter. Microwave in 30 sec intervals, until melted.
- While butter melts, in a small bowl, whisk together mayo and 1/2 tsp (1 tsp) vinegar.
- Gradually whisk in melted butter, until smooth. Add tarragon. Season with salt, then whisk to combine.
- Thinly slice steak, if you like.
- Divide steak, potatoes and green beans between plates.
- Add seasoned tomatoes over top of green beans.
- Drizzle any steak resting juices over top of steak.
- Spoon béarnaise sauce over top of steak.
If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak. Work in batches if necessary.
