Warm Beef-and-Potato Salad with Béarnaise Dressing

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 25%
  • Fat: 7.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.5g
  • Carbohydrate: 36.1g
  • Fiber: 3.7g
  • Cholesterol: 35mg
  • Iron: 4.4mg
  • Sodium: 153mg
  • Calcium: 38mg


  • 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 375°.
  2. Combine potatoes and quartered shallots in a 13 x 9-inch baking dish; drizzle with oil, and toss gently. Bake at 375° 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.
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