Steaks with tarragon béarnaise and roasted winter vegetables

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

20 Minutes

We made this French bistro classic easy enough for a weeknight by creating a béarnaise sauce base. Dinner party, done.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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

Nutrition per serving

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.


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

Wash produce before use


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 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.
On a sheet pan, toss the onion, carrot, parsnip, and half the tarragon 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 slightly charred and just tender, 10 to 12 minutes. Remove from the oven and season to taste with salt and pepper.
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.
For the top sirloins and filet mignons:
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.
In a small sauce pot over medium-low heat, combine the béarnaise base and ghee and cook, stirring occasionally, until the ghee is melted and the sauce is starting to simmer, about 1 minute. Remove from the heat and slowly pour the sauce into the bowl with the egg yolk, stirring constantly with a fork or whisk until the sauce is completely combined (see Chef’s Tip). Stir in the remaining tarragon and season to taste with salt and pepper.


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 carrot and parsnip.
  • Strip the tarragon leaves.
  • Season the vegetables for roasting.