Béarnaise is one of the most elegant toppings you can put on a steak—the French sauce sings with fragrant tarragon and a splash of white wine vinegar. We’ve adapted it slightly to make it lighter and brighter, so that it bathes this rib-eye steak in flavors that feel vibrant without being heavy. With asparagus and crispy roasted spuds on the side, it feels like a luxuriant upgrade to classic meat and potatoes.
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Serving Size: 1 Serving (632g) | ||
Recipe Makes: 2 | ||
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Calories: 1288 | ||
Calories from Fat: 867 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.4g | 129 % | |
Saturated Fat 32.1g | 160 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 231.3mg | 71 % | |
Sodium 786mg | 27 % | |
Potassium 2005.3mg | 53 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 32.3g | ||
Protein 65g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1288
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