Ribeye with Tarragon Sauce
with Roasted Asparagus and Garlic Mashed Potatoes
Serious about steak? Then you know that ribeye is the very best. Prized for its marbling, ribeye is packed with meaty flavor. Our chefs took it to the next level by topping it off with a rich mustard and tarragon pan sauce. And, like a true steakhouse meal, this dish definitely doesn’t skimp on the sides. Garlicky mashed potatoes are the perfect accompaniment for catching any extra sauce, while tender roasted asparagus adds a fresh crunch. Now all you need is someone to do your dishes!
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
8 ounce
Asparagus
12 ounce
Yukon Gold Potatoes
¼ ounce
Tarragon
5 teaspoon
Garlic Oil
20 ounce
Rib-Eye Steak
1 unit
Beef Stock Concentrate
2 teaspoon
Dijon Mustard
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim off bottom 2 inches from asparagus. Dice potatoes into ½-inch cubes (no need to peel). Remove tarragon leaves from stems; mince leaves until you have 2 tsp.
Place potatoes in a medium, lidded pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain and return potatoes to pot. Add half the garlic oil (add more to taste), half the sour cream, 1 TBSP butter, and ¼ cup reserved cooking water. Mash with a potato masher or fork, adding more cooking water if necessary. Season with salt.
While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, 1 tsp minced tarragon (save the rest for later), salt, and pepper. Roast until tender, 8-12 minutes.
While asparagus roasts, pat steaks very dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 2-4 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat at the top, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Add stock concentrate, mustard, and ¼ cup water to same pan. Bring to a simmer over medium heat. Cook, whisking, until thickened, about 2 minutes. Turn off heat; stir in remaining minced tarragon, remaining sour cream, and 1 TBSP butter until melted. Season with salt and pepper.
Slice steak against the grain. Divide asparagus, potatoes, and steak between plates. Drizzle steak with sauce. Garnish with as many remaining tarragon leaves as you like.
