Pan-Seared Rib-Eye with Tarragon Butter Sauce, Rosemary Potatoes and Asparagus

This rib-eye dinner brings together a deeply seared steak, crisp-edged rosemary potatoes, and tender roasted asparagus on one elegant plate.

The sauce is built right in the steak pan with shallot, white wine vinegar, tarragon, beef stock concentrate, and butter, giving the sliced steak a glossy, bright finish.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 425 degrees. Halve the fingerling potatoes lengthwise, quartering any larger potatoes so the pieces cook evenly.
2. Strip the rosemary leaves from the stems and finely chop enough to measure 1 tablespoon. On a baking sheet, toss the potatoes with the rosemary and a drizzle of vegetable oil. Season with salt and pepper.
3. Roast the potatoes for 10 minutes. Meanwhile, halve, peel, and finely chop the shallot. Pick the tarragon leaves from the stems and roughly chop enough to measure 1 tablespoon. Trim the woody ends from the asparagus.
4. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Pat the rib-eye dry with paper towels, then season all over with salt and pepper.
5. Add the steak to the hot pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer the steak to a cutting board or plate to rest. Reduce the pan heat to medium-low.
6. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the potatoes and push them to one side. Add the asparagus to the other side, toss with a drizzle of vegetable oil, and season with salt and pepper.
7. Return the baking sheet to the oven and roast until the asparagus is tender and lightly browned and the potatoes are browned, 10 to 15 minutes more.
8. Add the chopped shallot to the pan used for the steak. Cook, tossing, until it begins to soften, 1 to 2 minutes.
9. Pour in the white wine vinegar, scraping up the browned bits from the bottom of the pan. Add the chopped tarragon and cook until the vinegar evaporates, about 1 minute.
10. Stir in the beef stock concentrate and 1/2 cup water. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half, 2 to 3 minutes.
11. Remove the pan from the heat. Stir in the butter until melted and glossy. Season the sauce with salt and pepper.
12. Slice the rested steak against the grain. Divide the steak, roasted potatoes, and asparagus between plates. Spoon the tarragon butter sauce over the steak and serve.

Recipe Tips

FAQ

How do I know when the rib-eye is done?

Cook the steak 3 to 6 minutes per side, depending on your preferred doneness and the thickness of the steak.

Can I roast the asparagus and potatoes on the same pan?

Yes. Start the potatoes first, then add the asparagus after 10 minutes so the asparagus stays tender and lightly browned.

Why is the sauce made in the steak pan?

The browned bits left in the pan add savory flavor to the shallot, vinegar, tarragon, stock, and butter sauce.