Creamy Bearnaise Strip Steak with Fingerling Potatoes, Sauteed Green Beans, and Tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 24 ounce Fingerling Potatoes
  • 1 Shallot
  • 12 ounce Green Beans
  • 1/2 ounce Tarragon
  • 20 ounce Heirloom Tomatoes
  • 2 tablespoon White Wine Vinegar
  • 4 teaspoon Dijon Mustard
  • 4 tablespoon Sour Cream
  • 20 ounce New York Strip Steak
  • 8 teaspoon Olive Oil
  • 4 tablespoon Butter
  • Salt
  • Pepper

Directions

  1. Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes. Toss potatoes with a large drizzle of oil on a baking sheet. Season with salt and pepper. Arrange potatoes on baking sheet cut-side down. Roast in oven until crispy and browned, about 25 minutes.

  2. Halve, peel, and mince shallot. Cut green beans into bite-sized pieces. Pick tarragon leaves from stems; discard stems. Finely chop leaves until you have 2 tsp chopped tarragon. Halve tomatoes lengthwise.

  3. Heat 1 TBSP butter and a drizzle of oil in a large pan over medium-high heat. Add 2 TBSP shallot. Cook, tossing, until shallot is translucent, 2-3 minutes. Pour in 1 TBSP vinegar (we sent more) and allow to evaporate, 1-2 minutes. Stir in half the tarragon and cook until fragrant, about 1 minute. Remove from heat. Stir in mustard and sour cream.

  4. Transfer sauce to a small bowl. Season with salt and pepper. Wipe out pan, then heat another drizzle of oil in it over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove steak from pan and set aside to rest. Wipe out pan

  5. Add 1 TBSP butter and remaining shallot to same pan over mediumhigh heat. Allow butter to melt, then toss in green beans. Cook, tossing occasionally, until just barely tender, 3-5 minutes. Season with salt and pepper. Add tomatoes to pan and cook until softened, 2-3 minutes. Season with salt and pepper

  6. Slice steak against the grain. Divide potatoes, veggies, and steak between plates. Spoon sauce over steak. (TIP: Give the sauce a stir first if it has separated.) Sprinkle with remaining tarragon (to taste) and serve.

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