Ribeye with Tarragon Sauce
with Roasted Asparagus and Garlic Mashed Potatoes
Ribeye with Tarragon Sauce
Juicy ribeye is paired with a fragrant tarragon sauce, roasted asparagus, and creamy garlic mashed potatoes for a classic steak dinner with bold, elegant flavor.
Ingredients
For 2 servings
- 8 ounce Asparagus
- 1 unit Beef Stock Concentrate
- 2 teaspoon Dijon Mustard
- 5 teaspoon Garlic Oil
- 20 ounce Rib-Eye Steak
- 4 tablespoon Sour Cream
- ¼ ounce Tarragon
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories1080
Protein63g
Carbs35g
Fat77g
Tags:
Protein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free plate, swap the sour cream for a plain unsweetened non-dairy yogurt or mashed olive oil to keep the topping creamy. If you avoid beef, a thick portobello or other meaty mushroom steak works well with the same herb-and-mustard flavor profile.
What to serve with it
Serve with a crisp green salad, buttery dinner rolls, or roasted mushrooms to round out the rich steak and creamy potatoes. A bold red wine or sparkling water with lemon also balances the herb sauce nicely.
