Tenderloin Steak Frites with Béarnaise Sauce
and Tarragon-Chive Vegetable Sauté
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, 5% acetic acid) (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: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Tarragon
⅓ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Triticale, Peanuts)
1 unit(s)
Shallot
7 g
Chives
113 g
Baby Heirloom Tomatoes
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut in half lengthwise, then cut into 1/4-inch fries.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, 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.
- 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 for 1-2 min per side, until golden.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
- 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 for 3-5 min, stirring often, until veggies are tender.
- Remove from heat, then sprinkle with half the chives and 1 tsp (2 tsp) tarragon. Cover to keep warm.
- Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high, then remove the pot from heat.
- While butter melts, in a small bowl, whisk together remaining mayo and 1 tsp (2 tsp) vinegar.
- 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 steak, frites and veggies between plates.
- Drizzle any steak resting juices over steak, then spoon Béarnaise sauce over steak.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
