Steakhouse Sirloin Steak with Bearnaise Compound Butter
with mashed potatoes and asparagus
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make the Mashed Potatoes
Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain in a colander and return potatoes to pot. Add sour cream and half the butter (reserve remaining for compound butter) and mash until smooth. Season with ¼ tsp. salt. Cover and set aside. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached.
While potatoes simmer, prepare ingredients.
Prepare the Ingredients
Stem and mince tarragon.
Trim woody ends off asparagus.
Pat steaks dry, and season both sides with seasoning blend, coating completely.
Make the Butter
Combine remaining butter, garlic (to taste), and tarragon in a mixing bowl.
Form butter mixture into two equally-sized disks. Refrigerate until plating.
Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Don't worry if a charred crust forms. This is normal.
Remove from burner. Remove steaks from pan and rest at least 5 minutes.
Wipe pan clean and reserve.
While steaks rest, cook asparagus.
Cook the Asparagus
Return pan used to cook steaks to medium heat and add 2 tsp. olive oil. Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and crisp-tender, 7-9 minutes.
Plate dish as pictured on front of card, placing butter on steaks. Bon appétit!
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