Steakhouse Sirloin Steak with Bearnaise Compound Butter

with mashed potatoes and asparagus

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • 2 Sirloin Steaks
  • Info
    2 tsp. Roasted Garlic Peppercorn Rub
  • 1 Garlic Clove
  • 1 Tarragon Sprig
  • 2 Russet Potatoes
  • Info
    2 oz. Sour Cream
  • 12 oz. Asparagus
  • Info
    1 oz. Butter
  • Nutrition (per serving)

  • Calories
    628
  • Carbohydrates
    42g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1052mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Make the Mashed Potatoes
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem and mince tarragon. Trim woody ends off asparagus. Mince garlic. Pat steaks dry, and season both sides with seasoning blend, coating completely.

  • Step 3 - Make the Butter
    3

    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.

  • Step 4 - Cook the Steaks
    4

    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.

  • Step 5 - Cook the Asparagus
    5

    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!