Bistro-Style Steak and Easy Béarnaise Sauce
with Herby Potatoes and Caesar Salad
Crack open a bottle of your favourite beverage because this recipe is date night ready! We've paired this bistro classic with a creamy homemade Caesar salad and golden roasted potatoes tossed in parsley butter! A luxurious béarnaise sauce adds a touch of elegance.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
360 g
Red Potato
7 g
Parsley
1 tsp
Garlic Powder
¼ cup
Parmesan Cheese, grated
(Contains Milk)
113 g
Baby Tomatoes
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Tarragon
56 g
Spring Mix
1.5 tsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. 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. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 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 and coats potatoes.
Melt 2 tbsp butter (dbl for 4 ppl) in a small pot over medium-high heat, 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 bowl with Caesar 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.
