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Creamy Bearnaise Strip Steak

Creamy Bearnaise Strip Steak

Fingerling Potatoes
Green Beans
Heirloom Grape Tomatoes
White Wine Vinegar
Dijon Mustard
Sour Cream
New York Strip Steak

  • 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.
  • 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.
  • 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.

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