Steak with Béarnaise-Style Butter
with mushrooms, spinach & baby potatoes
In this recipe, you'll make your own Béarnaise-style butter! Béarnaise sauce is a classic French sauce, characterised by the use of shallots, butter and tarragon. It's fresh and tangy, and pairs perfectly with steak!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Steak
1 piece
Garlic
½ piece
Shallot
5 g
Fresh flat leaf parsley
(May be present: Selderij)
2.5 g
Fresh tarragon
200 g
Pre-cooked halved baby potatoes [skin-on]
90 g
Pre-cut mushroom mix
¼ sachet(s)
Dried oregano
100 g
Spinach
Not included in your delivery
40 g
[Plant-based] butter
1.25 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak and butter out of the fridge and allow to reach room temperature (see Tip).
- Chop the shallot and crush or mince the garlic.
- Halve any larger mushrooms.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
- Heat a drizzle of olive oil in a deep frying pan over medium heat.
- Fry the baby potatoes with the oregano for 7 - 9 minutes, covered, tossing regularly.
- Remove the lid and fry for 5 more minutes or or until done. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mushrooms with half of the garlic for 5 - 6 minutes.
- Add the spinach and fry for 1 more minute. Season with salt and pepper.
- Heat a light drizzle of olive oil in a small saucepan over medium-high heat and fry the shallot for 3 - 4 minutes.
- Meanwhile, finely chop the fresh herbs.
- To the shallot, add the rest of the garlic and fry for 1 minute, then lower the heat and add three quarters of the butter.
- Allow to melt gently and then remove from the heat.
- Stir in the fresh herbs and season to taste with salt and pepper.
- Meanwhile, melt the rest of the butter in a frying pan over high heat.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip).
- Remove from the pan and season with pepper, then set aside under aluminum foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
- Thinly slice the steak against the grain.
- Serve with the steak with the baby potatoes and vegetables alongside.
- Top the steak with the Bérnaise-style butter.
