Pan-Seared Ribeye Steak with Tarragon Mustard Sauce, Roasted Asparagus and Garlic Mashed Potatoes

If you’re serious about steak, you know ribeye is the king. With its beautiful marbling and deep beefy flavor, a perfectly cooked ribeye is hard to beat. In this recipe, we take it over the top with a luscious pan sauce made with Dijon mustard and fresh tarragon. The sauce comes together in minutes using the pan drippings, so every bite is packed with savory goodness.

To round out the meal, we’ve included two classic steakhouse sides: tender roasted asparagus with a hint of tarragon and creamy mashed potatoes infused with garlic oil. The potatoes are the perfect canvas for soaking up every last drop of that incredible sauce. Whether you’re celebrating a special occasion or just treating yourself, this dish is sure to impress.

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Ingredients

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

5 teaspoon Garlic OilView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Trim the bottom 2 inches from the asparagus. Dice the potatoes into ½-inch cubes (no need to peel). Remove the tarragon leaves from the stems and mince until you have 2 teaspoons; set aside the remaining leaves for garnish.
2. Place the diced potatoes in a medium pot with a lid and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Reserve ½ cup of the cooking water, then drain and return the potatoes to the pot. Add half the garlic oil (or more to taste), half the sour cream, 1 tablespoon butter and ¼ cup of the reserved cooking water. Mash with a potato masher or fork until smooth, adding more cooking water if needed. Season with salt to taste.
3. While the potatoes cook, toss the asparagus on a baking sheet with a drizzle of olive oil, 1 teaspoon of the minced tarragon, salt and pepper. Roast until tender, 8-12 minutes.
4. While the asparagus roasts, pat the steaks very dry with paper towels and season generously on all sides with salt and pepper. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the steaks and cook to your desired doneness, 2-4 minutes per side, depending on thickness. (Tip: If the steak has a fat cap, use tongs to hold it upright and sear the fat until rendered and crispy.) Turn off the heat, transfer the steaks to a cutting board and let rest. Wipe out the skillet.
5. Return the skillet to medium heat and add the beef stock concentrate, Dijon mustard and ¼ cup water. Bring to a simmer, whisking constantly and cook until the sauce thickens, about 2 minutes. Turn off the heat and stir in the remaining minced tarragon, the remaining sour cream and the remaining 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Slice the rested steak against the grain. Divide the asparagus, mashed potatoes and sliced steak among plates. Drizzle the steak with the tarragon sauce and garnish with the reserved tarragon leaves.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, but ribeye is ideal for its marbling and flavor. You can substitute with New York strip or filet mignon, but adjust cooking time accordingly.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash the potatoes as directed, then cover and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.

What can I use instead of tarragon?

Fresh tarragon has a unique licorice-like flavor, but you can substitute with fresh parsley or a pinch of dried tarragon (use about 1 teaspoon dried).