Steak Frites with Béarnaise Sauce
and Herby Veggies
This farmstand-inspired meal is calling up notes of French fare! Lots of herbs and fresh green vegetables are tossed in tarragon and chives. Top it all off with an easy-to-make Béarnaise sauce!
Ingredients: Russet potato • Tenderloin steak • Green beans • Sugar snap peas • Baby heirloom 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) • Shallot • Tarragon • Chives • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Tenderloin Steak
3 unit(s)
Russet Potato
170 g
Green Beans
113 g
Sugar Snap Peas
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
7 g
Tarragon
⅓ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Soy, Egg, Wheat, Sesame, Milk, Fish, Sulphites, Mustard)
1 tsp
Garlic Salt
(May contain traces of: Soy, Wheat, Sesame, Milk, Tree nuts, Sulphites, Mustard, Triticale, Peanuts)
1 unit(s)
Shallot
7 g
Chives
113 g
Baby Heirloom Tomatoes
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve potatoes lengthwise, then cut into 1/4-inch fries.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Trim, then halve green beans.
- Trim sugar snap peas.
- Peel, then finely chop shallots.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop leaves.
- Halve tomatoes.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-8 min.**
- Transfer steaks to a clean cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.
- While steaks roast, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, green beans, shallots and 1/4 cup (1/3 cup) water. Cook, stirring often, until water is absorbed.
- Add sugar snap peas and tomatoes. Season with salt and pepper. Cook, stirring often, until veggies are tender, 3-5 min.
- Remove from heat, then sprinkle half the chives and 1 tsp (2 tsp) tarragon over top. Cover to keep warm.
- 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 tsp (2 tsp) vinegar in a small bowl.
- Gradually whisk in melted butter until smooth.
- Add remaining tarragon. Season with salt, then whisk to combine.
- When potatoes are done, cut 1 tbsp (2 tbsp) butter into small pieces. Immediately add butter and remaining chives. Toss until butter melts and coats potatoes.(TIP: These are your frites!)
- Thinly slice steaks.
- Divide steaks, frites and veggies between plates.
- Drizzle any steak resting juices over steak, then spoon béarnaise sauce over steak.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
