Seared Steaks with Quick Béarnaise Sauce
Blistered Green Beans & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
If you’re thinking béarnaise sounds too fussy for a quick dinner, think again. This version of the classic French sauce delivers luscious flavour from melted butter and fresh herbs. It’s a dream poured over seared steaks and blistered green beans, not to mention the roasted potatoes on the side.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 300g Green beans (or string peas)
- 4g Tarragon
- 1 Shallot (or onion)
- 450g Baby potatoes
- 15ml Apple cider vinegar
- 60ml Mayonnaise
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Medium pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
60 g
Saturated Fat
16 g
Sodium
550 mg
Total Carb
55 g
Sugars
10 g
Protein
41 g
Fibre
9 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- Halve, peel and mince the shallot.
- Remove the stem ends of the green beans.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked through (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the béarnaise sauce
- To the bowl of melted butter, add the mayo, vinegar, tarragon, ⅓ of the shallot and S&P; stir well.
Sauté the green beans
- In the reserved pan, heat a drizzle of oil on medium.
- Add the remaining shallot and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the green beans and 1 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated.
- Add the garlic and sauté, 1 to 2 min., until fragrant and the green beans are crisp-tender.
Plate your dish
- Divide the potatoes, green beans and steaks between your plates.
- Serve the béarnaise sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
