Black Angus steaks with tarragon béarnaise and roasted root vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black Angus steaks with tarragon béarnaise and roasted root vegetables

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Black Angus steaks with tarragon béarnaise and roasted root vegetables

Gluten-Free Friendly, Soy-Free, Paleo, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20 Minutes

Craving a gourmet meal? Follow our lead and top Black Angus steaks with our buttery smooth béarnaise sauce—the culinary equivalent of liquid gold.  

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 2 organic carrots
  • 1 organic parsnip
  • 1 tablespoon honey
  • Steak options:
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • Béarnaise sauce

Nutrition per serving

Calories 570, Total Fat 32g (41% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 330mg (14% DV), Total Carb. 45g (16% DV), Fiber 9g (32% DV), Total Sugars 22g (Incl. 9g Added Sugars, 18% DV), Protein 29g
Contains: Milk, Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the vegetables

Heat the oven to 450°F.

  • Peel the onion and cut into ½-inch-thick slices.
  • Scrub or peel the carrots and parsnip and trim the ends; cut the carrots and parsnip lengthwise into quarters, then crosswise into 2-inch lengths.

On a sheet pan, toss the onion, carrots, and parsnip with 1 to 2 teaspoons oil; season with salt and pepper and drizzle with the honey. Spread in an even layer and roast, stirring halfway through, until the vegetables are lightly browned and just tender, 10 to 12 minutes. Remove from the oven and season to taste with salt and pepper. Meanwhile, prepare the steaks.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.

 

Filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare. 

 

New York strips and rib-eyes:

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ¼-inch-thick slices. 

While the steaks are cooking and resting, heat the béarnaise sauce.

3

Heat the béarnaise sauce

In a small sauce pot over medium-low heat, heat the béarnaise sauce just until it starts to simmer, whisking constantly, about 1 minute, making sure it does not boil. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steaks and roasted vegetables to individual plates. Top the steaks with as much béarnaise sauce as you like and serve any remaining sauce on the side.

Kids Can!
  • Scrub the carrots and parsnip.
  • Season the vegetables for roasting.
  • Time the cooking.