Warm Beef-And-Potato Salad With Béarnaise Dressing Recipe

Name: Warm Beef-And-Potato Salad With Béarnaise Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small red potatoes, quartered (about 1 3/4 pounds); 4 shallots, quartered; 2 teaspoons olive oil; Cooking spray; 2 (4-ounce) beef tenderloin steaks (3/4 inch thick); 1/4 cup chopped shallots; 1/4 cup dry white wine; 1/4 cup white wine vinegar; 1/4 cup water; 3 tablespoons chopped fresh tarragon; 2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise); 1 tablespoon chopped fresh chives

Servings: persons

12 small red potatoes, quartered (about 1 3/4 pounds)
4 shallots, quartered
2 teaspoons olive oil
Cooking spray
2 (4-ounce) beef tenderloin steaks (3/4 inch thick)
1/4 cup chopped shallots
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup water
3 tablespoons chopped fresh tarragon
2 tablespoons creamy-mustard mayonnaise blend (such as Dijonnaise)
1 tablespoon chopped fresh chives

1
Preheat oven to 375u00b0.
2
Combine potatoes and quartered shallots in a 13 x 9-inch baking dish; drizzle with oil, and toss gently. Bake at 375u00b0 for 50 minutes or until tender, stirring occasionally. Cool slightly.
3
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.
4
Add chopped shallots, wine, vinegar, water, and tarragon to skillet. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain through a colander into a bowl; discard solids. Add mustard blend to wine mixture; stir well with a whisk.
5
Cut steaks into thin slices. Combine potato mixture, beef, and tarragon mixture in a large bowl; toss gently to coat. Sprinkle with chives. Serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 small red potatoes, quartered (about 1 3/4 pounds), 4 shallots, quartered, 2 teaspoons olive oil, Cooking spray, and more.

Yes, Warm Beef-And-Potato Salad With Béarnaise Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Beef-And-Potato Salad With Béarnaise Dressing

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