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Creamy Bearnaise Rib-Eye Steak

with Fingerling Potatoes, Sauteed Green Beans, and Tomatoes

Creamy Bearnaise Rib-Eye Steak

Juicy rib-eye steak served with a velvety béarnaise-style sauce, tender fingerling potatoes, sautéed green beans, and juicy tomatoes for a rich, satisfying dinner.

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Ingredients

For 2 servings

  • 2 teaspoon Dijon Mustard
  • 12 ounce Fingerling Potatoes
  • 6 ounce Green Beans
  • 10 ounce Heirloom Grape Tomatoes
  • 12 ounce Rib-Eye Steak
  • 1 unit Shallot
  • 2 tablespoon Sour Cream
  • ¼ ounce Tarragon
  • 1 tablespoon White Wine Vinegar

Additional Ingredients

  • 2 tablespoon Butter
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
Creamy Bearnaise Rib-Eye Steak
American
PDF
DifficultyEasy
Total Time45m
Calories950
Protein36g
Carbs45g
Fat69g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, use a plain unsweetened plant-based yogurt or cream alternative instead of the sour cream. If you want a milder allium-free dish, skip the shallot and use extra tarragon and vinegar for brightness.

What to serve with it

A crisp green salad or simple buttered peas would add freshness alongside the rich steak and creamy sauce. A light red wine or sparkling water with lemon also helps balance the hearty potatoes and vegetables.

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