Roast potatoes.....
Russets, peel them, boil them for about 7 or 8 minutes.
Melt some butter in an oven proof shallow pan, add an equal amount of olive oil, add the potatoes, roll around in the oil and butter...sprinkle with kosher salt, a little garlic powder, some Italian spices ( oragano and basil) and place into a 350 oven for about 45 minutes, turn the potatoes every 15 minutes....
They won't be bland!
Garlic mashed potatoes also come to mind....
With bernaise you really don't want anything saucey or cheesy....
Linda C

I've served this with beef tenderloin. It's very popular whenever I make it & will go very well with Bernaise:

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450° oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~ Food For Thought
Works well, freezing ahead.

I have to agree with Ginger, the Gorgonzola Potatoes would be wonderful with the steak. When roasting potatoes if you put all the herbs on and roast for 45 minutes the herbs have a bitter taste and usually end up too charred. When I roast them I put the herbs in only for the last 15 minutes so that I can avoid that. Another good recipe for your steaks would be Parisienne Potatoes.

Parisienne Potatoes

Potatoes, peeled
Olive oil
Butter
1 Garlic clove chopped finely, for each 10 potato balls
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely

Using a melon baller, make rounded balls from large peeled potatoes. It looks best on the plate to serve either 3 or 5 or 7 potato balls per person. They can be made the day before and put into cold salted water, covered and refrigerated. When ready to cook the potato balls, drain them well and pat dry.

Heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 10 to 15 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add chopped parsley and serve.

Those Gogonzola potatoes sound wonderful!

I love this recipe. And it can be made ahead.

Potato Casserole with Caramelized Onions

3/4 cup butter, divided
1/4 cup olive oil
6 large sweet onions, diced
1 tablespoon sugar
4 pounds baking potatoes, peeled and cubed
4 cups chicken broth
1 cup whipping cream
1 cup sour cream
4 large eggs, lightly beaten
Salt and pepper to taste

Melt 1/4 cup butter in a large skillet over medium heat. Add olive oil, onions, and sugar. Cook, stirring often, 25 to 30 minutes or until onions are deep golden brown. Remove from heat, and set aside.
Bring potatoes and chicken broth to a boil in a Dutch oven; cook 20 minutes or until tender. Drain. Reserve broth for another use, if desired.

Add remaining 1/2 cup butter to potatoes; mash with potato masher until smooth. Whisk together whipping cream and next 3 ingredients; add to potato mixture, stirring until blended.

Spoon 1/2 the potato mixture into a lightly greased 13- x 9-inch baking dish. Spoon caramelized onions evenly over potatoes. Spoon remaining potatoes evenly over onions.

Bake at 350° for 30 to 35 minutes or until golden.

Note: Casserole may be prepared a day ahead and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Bake at 350° for 40 to 45 minutes or until golden brown.

Yield: Makes 10 to 12 servings
Southern Living