and Herby Veggies
This farmstand-inspired meal is calling up notes of French fare! Lots of herbs and fresh green vegetables are tossed in tarragon and chives. Top it all off with an easy-to-make Béarnaise sauce! Ingredients: Russet potato • Beef 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) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
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Utensils
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Top Sirloin Steak
285 g
Russet Potato
3 unit(s)
Green Beans
170 g
Sugar Snap Peas
113 g
Mayonnaise
4 tbsp
Tarragon
7 g
White Wine Vinegar
0.33 tbsp
Garlic Salt
1 tsp
Shallot
1 unit(s)
Chives
7 g
Baby Heirloom Tomatoes
113 g
Unsalted Butter
4 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Halve potatoes lengthwise, then cut into 1/4-inch fries.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, 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 heat.
- 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 until golden-brown, 1-2 min per side.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-8 min.**
- 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, stirring often, until veggies are tender, 3-5 min.
- Remove from heat, then sprinkle half the chives and 1 tsp (2 tsp) tarragon over top. Cover to keep warm.
- Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high heat, then remove the pot from heat.
- While butter melts, whisk together remaining mayo and 1 tsp (2 tsp) vinegar in a small bowl.
- 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 steaks, frites and veggies between plates.
- Drizzle any steak resting juices over steak, then spoon béarnaise sauce over steak.
1030
kcal
Calories
61
g
Fat
21
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
44
g
Protein
160
mg
Cholesterol
1010
mg
Sodium
1.5
g
Trans Fat
2450
mg
Potassium
150
mg
Calcium
9
mg
Iron
and Tarragon-Chive Vegetable Sauté
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