Pan-Seared Bavette Steak with Roasted Garlic Sauce, Mashed Potatoes and Asparagus

This bavette steak recipe is all about big, bold flavor. The steak is seared until beautifully browned, then a quick pan sauce made with roasted garlic and beef demi-glace transforms the pan drippings into something truly special. It’s the kind of sauce you’ll want to drizzle over everything on your plate.

On the side, creamy mashed potatoes get a fresh lift from chopped chives and asparagus spears are roasted until tender-crisp. Together, they make a complete, satisfying meal that feels fancy but is surprisingly simple to pull off on a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil.
2. Wash and halve the fingerling potatoes. Toss them with a drizzle of olive oil and a pinch of salt. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, trim the woody ends from the asparagus. Set aside.
4. Pat the bavette steak dry with paper towels and season generously with salt and pepper on both sides.
5. Heat a large skillet over medium-high heat and add the cooking oil. Once hot, sear the steak for 3-4 minutes per side for medium-rare or until your desired doneness. Transfer the steak to a cutting board and let it rest.
6. While the steak rests, add the roasted potatoes to the skillet (if there’s room) or keep them warm. Add the asparagus to the baking sheet and roast for another 10-12 minutes, until tender.
7. Reduce the heat under the skillet to medium. Add the butter and the garlic clove (smashed or thinly sliced). Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
8. Stir in the beef demi-glace and ¼ cup of water. Simmer for 2-3 minutes until the sauce thickens slightly. Remove the garlic clove if desired.
9. While the sauce simmers, chop the chives. Mash the roasted potatoes with a fork or potato masher, then stir in the sour cream and most of the chives. Season with salt and pepper to taste.
10. Slice the rested steak against the grain. Serve the steak with the mashed potatoes and asparagus. Spoon the roasted garlic pan sauce over the steak. Garnish with the remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are good substitutes. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let it rest before slicing.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes in advance and reheat gently with a splash of milk or butter.