Pan-Seared Bavette Steak with Parmesan Chive Sauce, Truffle Smashed Potatoes and Roasted Green Beans

Indulge in a luxurious yet easy-to-make steak dinner that’s perfect for both special occasions and busy weeknights. This recipe features a perfectly seared bavette steak, topped with a rich and creamy Parmesan chive sauce that adds a burst of flavor. The steak is accompanied by crispy, truffle-spiced smashed fingerling potatoes and tender roasted green beans, creating a well-rounded and satisfying meal.

With simple ingredients and straightforward steps, you can bring a touch of gourmet dining to your home kitchen. The key is to sear the steak to your desired doneness, then whip up the quick sauce in the same pan for extra depth. The potatoes are microwaved to speed up cooking, then smashed and roasted until golden and crunchy. This dish is sure to impress without requiring hours of effort.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.26 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Prick potatoes all over with a fork. Place in a medium microwave-safe bowl; cover tightly with plastic wrap and microwave until tender, 6-8 minutes. Meanwhile, trim green beans if necessary. Finely chop chives.
2. Pat steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wash and dry pan.
3. Add ¼ tsp truffle seasoning (½ tsp for 4 servings), a drizzle of oil, salt and pepper to bowl with potatoes; toss to combine. Transfer potatoes to an oiled baking sheet and spread in an even layer. Use a potato masher to smash potatoes until ½ inch thick. Roast on top rack for 8 minutes.
4. Once potatoes have roasted 8 minutes, remove baking sheet from oven. Carefully flip potatoes and push to one side; toss green beans on opposite side with a drizzle of oil, salt and pepper. Roast on top rack until potatoes are crispy and green beans are browned and tender, 10-12 minutes. (For 4 servings, flip potatoes and return to top rack; toss green beans on a second baking sheet and roast on middle rack.)
5. Meanwhile, combine chives, cream sauce base and Parmesan in the pan used for steak over medium heat. Bring to a low simmer and cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes.
6. Thinly slice steak against the grain. Divide steak, smashed potatoes and green beans between plates. Serve chive sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or flank steak. Adjust cooking time based on thickness.

What can I use instead of truffle seasoning?

You can omit it or substitute with garlic powder or a pinch of smoked paprika for a different flavor.

Can I prepare the potatoes in advance?

You can microwave the potatoes ahead of time and refrigerate them. When ready, toss with seasoning and roast as directed.