Steak with Béarnaise-Inspired Pan Sauce, Garlicky Haricots Verts, and Crispy Smashed Potatoes

Ingredients

• 2 sirloin steaks
• avocado oil (For searing; amount not specified)
• 2 tbsp butter (For basting the steaks)
• rosemary (Amount not specified)
• thyme (Amount not specified)
• 2 garlic cloves (For the steaks)
• salt (For the steaks, to taste)
• black pepper (For the steaks and sauce, to taste; sauce transcript specifies black pepper)
• 1 shallot (Minced; transcript describes it as diced)
• 2 tbsp white wine vinegar
• 120 ml dry white wine
• 120 ml heavy cream (Transcript calls it double cream)
• 1 tsp Dijon mustard (Transcript describes a small dollop)
• 1 tbsp fresh tarragon (Source gives 1–2 tbsp; 1–2 tbsp retained as quantity range is not supported by schema, use 1 tbsp with range in note)
• 1 tbsp cold butter (For whisking into sauce; source gives 1–2 tbsp)
• lemon juice (Optional, to taste)
• 250 g haricots verts
• 1 tbsp butter (For sautéing the garlic)
• 2 garlic cloves (Thinly sliced)
• lemon (For finishing; amount not specified)
• salt (For the beans, to taste)
• black pepper (For the beans, to taste)
• 400 g baby potatoes
• 3 tbsp olive oil
• salt (For potatoes, to taste; finish with flaky salt)
• black pepper (For potatoes, to taste)

Steps

1. 1

   Heat avocado oil in a stainless-steel pan over medium heat. Add the sirloin steaks and sear to build a crust; the source does not specify a searing time.

2. 2

   Add the butter, rosemary, thyme, and garlic to the steak pan and baste the steaks with the melted butter and aromatics.

3. 3

   Transfer the steaks to a rack and finish them in a 75°C oven until they reach about medium doneness. The source does not specify a finishing time.

4. 4

   While the steaks finish, put the steak pan over low heat. Add the minced shallot and soften until translucent, using the flavor left in the pan. If available, add resting juices from another steak; if cooking only one steak, hold those juices until the end.

5. 5

   Add the white wine vinegar to the softened shallot, then add the dry white wine. Reduce the liquid; the written description says to reduce by half, while the transcript says by about a third.

6. 6

   Add the heavy cream, Dijon mustard, and black pepper. Simmer until the sauce coats a spoon.

7. 7

   Take the pan off the heat and stir in the fresh tarragon.

8. 8

   Whisk in the cold butter until the sauce is glossy. Season with salt and pepper, and add lemon juice if needed. Add held steak resting juices at the end if using.

9. 9

   Bring a pot of water to a boil and blanch the haricots verts for 2–3 minutes. Transfer them to ice water to stop the cooking, then pat dry.

10. 10

    Melt the butter in a pan and sauté the thinly sliced garlic until golden.

11. 11

    Add the blanched beans and toss them through the garlic butter. Season with salt and pepper, then finish with lemon.

12. 12

    Boil the baby potatoes until tender, then allow them to steam dry.

13. 13

    Smash the potatoes to about 1 cm thick and arrange them for roasting. Toss or coat with the olive oil and season with salt and pepper.

14. 14

    Roast at 220°C for 20–22 minutes, flipping halfway through, until golden. Finish with flaky salt.

Notes

Sauce reduction detail differs by source: the post says reduce by half; the transcript says about a third. The transcript mentions adding resting juices from another steak if available, or holding juices from a single steak until the end. The written source does not specify cooking times for the steak. Haricots verts blanching and potato boiling are described without water quantity or boiling duration. The sauce is specified for 2 servings; sides are also specified for 2.

Nutrition per serving

• main
• steak
• European
• pan sauce
• vegetarian sides
• seared
• roasted
• gluten-free