Pan-Seared Steaks with Quickie Béarnaise
Blistered String Beans & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
If you’re thinking béarnaise sounds way too fancy for a quick weeknight dinner, think again. This version of the classic French sauce cuts corners but keeps all the luscious flavour. The magical combination of mayo, melted butter and fresh herbs is a dream poured over pan-seared steaks and blistered string beans, not to mention the roasted potatoes on the side. In less than a half-hour, bring the French bistro experience home.
We will send you:
- 2 Top sirloin beef medallions
- 450g Baby potatoes
- 15ml Minced garlic
- 300g String beans
- 1 Bunch of tarragon
- 1 Shallot (or onion)
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 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
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
60 g
Saturated Fat
16 g
Sodium
550 mg
Total Carb
55 g
Sugars
10 g
Protein
42 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). 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 string beans. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with the remaining spices and S&P. 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 for 5 min. before slicing against the grain.
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 string beans
In the reserved pan, heat a drizzle of oil on medium. Sauté the remaining shallot, 30 sec. to 1 min., until fragrant. Add the string 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 string beans are crisp-tender.
Plate your dish
Divide the potatoes, string 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.
