Rib-Eye Steak Béarnaise
with Rosemary Potatoes and Asparagus
Béarnaise is one of the most elegant toppings you can put on a steak—the French sauce sings with fragrant tarragon and a splash of white wine vinegar. We’ve adapted it slightly to make it lighter and brighter, so that it bathes this rib-eye steak in flavors that feel vibrant without being heavy. With asparagus and crispy roasted spuds on the side, it feels like a luxuriant upgrade to classic meat and potatoes.
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
12 ounce
Fingerling Potatoes
¼ ounce
Rosemary
1 unit
Shallot
¼ ounce
Tarragon
8 ounce
Asparagus
12 ounce
Rib-Eye Steak
5 teaspoon
White Wine Vinegar
1 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes lengthwise. (TIP: Quarter any large ones so they cook evenly.) Strip and finely chop enough rosemary from stems to give you 1 TBSP. Toss potatoes, rosemary, and a drizzle of oil on a baking sheet. Season with salt and pepper.
Roast potatoes in oven until browned, about 25 minutes total (we’ll add more to the sheet after 10 minutes). Halve, peel, and finely chop shallot. Pick and roughly chop enough tarragon leaves from stems to give you 1 TBSP. Trim woody bottom ends from asparagus.
Heat a drizzle of oil in a medium pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. Reduce heat to medium low.
After potatoes have roasted for 10 minutes, remove from oven and toss, pushing toward one side of baking sheet. Add asparagus to other side of sheet, toss with a drizzle of oil, and season with salt and pepper. Return sheet to oven and continue roasting until asparagus is tender and lightly browned and potatoes are done, 10-15 minutes.
Add shallot to pan used for steak. Cook, tossing, until just softened, 1-2 minutes. Pour in vinegar and scrape up any browned bits on bottom. Add chopped tarragon. Cook until vinegar evaporates, about 1 minute. Stir in ½ cup water and stock concentrate. Bring to a boil, then lower heat and simmer until reduced by half, 2-3 minutes. Remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.
Slice steak against the grain. Divide potatoes, asparagus, and steak between plates. Spoon sauce over steak and serve.
