Quick Roasted Steak with Béarnaise Sauce
Roasted Potatoes and Steakhouse Style Green Beans
Allergens:
Sulphites
•Egg
•Mustard
•Milk
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 Time20 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Top Sirloin Steak
250 g
Diced Potatoes
4 tbsp
Mayonnaise
½ tbsp
White Wine Vinegar
3.5 g
Tarragon
170 g
Green Beans
2 unit(s)
Garlic, cloves
7 g
Zesty Garlic Blend
1 tbsp
Worcestershire Sauce
Baby Tomatoes
Not included in your delivery
4 tbsp
Butter*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Calories960 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol160 mg
Sodium1040 mg
Trans Fat1.5 g
Potassium2150 mg
Calcium125 mg
Iron7.5 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
•Large Non-Stick Pan
•Small pot
Cooking Steps
1
- 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 steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.) Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 10-12 min or until cooked to desired doneness.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
2
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Strip tarragon leaves from stems, then finely chop.
- Peel, then cut shallot into 1/8-inch slices.
3
- Heat a large 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 2 tbsp (4 tbsp) butter, worchestershire and garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
4
- Meanwhile, to the same pan (from step 1) over medium, add 1 tbsp (2 tbsp) butter. When hot, add potatoes and shallots. Cook for 3-4 mins, until golden brown. Season with remaining Zesty Garlic Blend, salt and pepper.
5
- 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.
6
- Thinly slice steaks, if desired.
- Divide steak, potatoes and green beans between plates.
- Drizzle any steak resting juices over steak, then spoon béarnaise sauce over steak.
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