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Bistro-Style Steak and Easy Béarnaise Sauce

Bistro-Style Steak and Easy Béarnaise Sauce

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 golden roasted potatoes tossed in parsley butter and a creamy homemade Caesar salad! A luxurious béarnaise sauce over top 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 g

Striploin Steak

420 g

Red Potato

7 g


1 tsp

Garlic Powder

¼ cup

Parmesan Cheese, grated


113 g

Baby Tomatoes

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ tbsp

White Wine Vinegar


7 g


56 g

Spring Mix

1.5 tsp

Dijon Mustard


Not included in your delivery

3 tbsp

Unsalted Butter*


¼ tsp


0.13 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber6 g
Protein51 g
Cholesterol169 mg
Sodium930 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, pepper and 3/4 tsp garlic powder (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.


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


When potatoes are halfway done, heat a large non-stick pan over medium-high heat. Meanwhile, pat steak dry with paper towels. Season with salt and pepper.When hot, add 1 tbsp oil, then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from heat and transfer steak to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** When done, 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 softened butter (dbl for 4 ppl) and parsley to the baking sheet with potatoes. Toss until butter melts.


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


Add spring mix and tomatoes to the large bowl with 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.