Rib-Eye Steak Béarnaise
with Rosemary Potatoes and Asparagus
Rib-Eye Steak Béarnaise
Juicy rib-eye steak is served with silky béarnaise, rosemary potatoes, and tender asparagus for a classic, elegant dinner with bold flavor and fresh green balance.
Ingredients
For 2 servings
- 8 ounce Asparagus
- 1 unit Beef Stock Concentrate
- 12 ounce Fingerling Potatoes
- 12 ounce Rib-Eye Steak
- ¼ ounce Rosemary
- 1 unit Shallot
- ¼ ounce Tarragon
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories880
Protein36g
Carbs39g
Fat64g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the béarnaise-style finish for a dairy-free herb sauce or a simple olive-oil and vinegar drizzle, since the dish contains milk. For a lighter or beef-free option, use a grilled portobello or king oyster mushroom in place of the steak while keeping the same sides.
What to serve with it
Serve with a crisp green salad or extra roasted vegetables to lighten the rich steak and potato plate. A full-bodied red wine or sparkling water with lemon also suits the buttery, herb-forward flavor profile.
