In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with tarragon béarnaise and roasted winter vegetables
Mediterranean, Gluten-Free, Carb-Conscious, Paleo, Soy-Free
2 Servings, 550 Calories/Serving
We made this French bistro classic easy enough for a weeknight by creating a béarnaise sauce base. Dinner party, done.
In your bag
- 1 organic red onion
- 1 organic carrot
- 1 organic parsnip
- 2 or 3 sprigs organic fresh tarragon
- 1 tablespoon honey
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic New York strips (about 7 ounces each)
- 1 organic egg
- Sun Basket béarnaise base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
- 3 tablespoons ghee
Calories: 550, Protein: 32g (64% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 1g, Saturated Fat: 15g (75% DV), Cholesterol: 175mg (58% DV), Sodium: 290mg (12% DV), Carbohydrates: 35g (12% DV), Total Sugars: 20g, Added Sugars: 8g (16% DV).
Contains: Milk, Eggs
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.
Wash produce before use
Prep and roast the vegetables
- Peel the onion and cut into ½-inch-thick slices.
- Scrub or peel the carrot and trim the ends; cut the carrot lengthwise into quarters, then crosswise into 2-inch lengths. Repeat with the parsnip.
- Strip the tarragon leaves from the stems; coarsely chop the leaves. Set aside half for the béarnaise sauce.
While the vegetables roast, prepare the steaks.
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 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ¼-inch-thick slices.
For the New York strips:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ¼-inch-thick slices.
While the steaks cook and rest, prepare the béarnaise sauce.
Make the béarnaise sauce
- Working over 1 medium and 1 small bowl, crack the egg and separate the white and yolk, carefully dropping the yolk into the medium bowl and the white into the small bowl. Save the white for another use. [Separate both eggs; save both whites for another use.] Using a fork or whisk, lightly beat the egg yolk until smooth and glossy.
- Scrub the carrot and parsnip.
- Strip the tarragon leaves.
- Season the vegetables for roasting.