Côte de Bœuf Grillée avec Asperges
Grilled Ribeye with Asparagus and Béarnaise Sauce
Yes, with a tweak: cRITICALLY omit traditional potato sides (e.g., frites, gratin dauphinois) or any bread. About 8g net carbs per serving.
What it is
A generous, thick-cut ribeye steak, grilled or pan-seared to your desired doneness, served with a rich, tarragon-infused Béarnaise sauce.
Key ingredients
Ribeye steak, butter, egg yolks, tarragon, shallots, white wine vinegar, olive oil, salt, pepper, asparagus.
How to make it keto
CRITICALLY omit traditional potato sides (e.g., frites, gratin dauphinois) or any bread. Request a large portion of non-starchy vegetables like grilled asparagus, sautéed spinach, or broccoli florets, cooked in butter or olive oil.
Watch out for
Potato/starch sides, sugary marinades (uncommon for a classic steak), potential flour thickeners in sauces (less likely for Béarnaise, but always confirm).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,053 French dishes ›
