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Easy prep

Seared Steaks with Quick Béarnaise Sauce

Blistered String Beans & Roasted Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

910 /serving

If you’re thinking béarnaise sauce 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 mayonnaise, melted butter and fresh herbs is a dream poured over your pan-seared steaks and blistered string beans, not to mention the roasted potatoes on the side. In less than a half-hour, you’ll bring the French bistro experience home.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Baby potatoes
  • 15ml Minced garlic
  • 1 Bunch of tarragon
  • 1 Shallot (or onion)
  • 225g String beans
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 12g From Paris to Pskov 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
Parchment paper
Total Fat
60 g
Saturated Fat
16 g
Sodium
710 mg
Total Carbs
54 g
Sugars
9 g
Protein
41 g
Fibres
9 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside.
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Mise en place
While the potatoes roast, pick the tarragon leaves off the stems, discarding the stems; finely chop the leaves. Peel, halve and mince the shallot. Trim and discard the stem ends of the string beans. In a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted.
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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 spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the steaks rest for 5 minutes before slicing them against the grain.
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Make the quick béarnaise sauce
While the steaks cook, in a small bowl, combine the mayonnaise, melted butter, up to ⅓ of the shallot (to taste) and as much white wine vinegar and tarragon as you’d like. Season with S&P to taste. Stir well.
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Blister the string beans
In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining shallot and sauté, stirring frequently, 30 seconds to 1 minute, until beginning to soften. Add the string beans and 1 tbsp water (double for 4 portions). Sauté, stirring frequently, 2 to 3 minutes, until the water has evaporated. Add the garlic and sauté, stirring frequently, 1 to 2 minutes, until the string beans are crisp-tender.
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Plate your dish
Divide the roasted potatoes, blistered string beans and sliced steaks between your plates. Serve the quick béarnaise sauce on the side as a dipping sauce. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.