Pan-Seared Bavette Steak with Peppercorn Sauce, Roasted Brussels Sprouts &Amp; Potato Wedges

This elegant steak dinner brings the steakhouse experience to your kitchen. A tender bavette steak is seared to perfection and topped with a rich, buttery peppercorn sauce made with shallots and garlic. On the side, you’ll enjoy roasted Brussels sprouts and crispy potato wedges, paired with a creamy Dijon mustard dip.

To complete the meal, a nonalcoholic old-fashioned mocktail with notes of cherry, orange and balsamic adds a sophisticated touch. It’s a complete, impressive dinner that’s easier to make than you think.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5.33 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Using a peeler, peel four long strips of orange zest from the orange; wrap in damp paper towels and set aside. Slice the orange into ½-inch-thick rounds. In a medium pot, combine 1 cup water, ⅓ cup sugar and a pinch of salt. Stir to combine, then add the orange slices.
2. Bring the pot to a boil over medium-high heat (cover to speed up). Cook, stirring occasionally, until sugar dissolves, 1-2 minutes. Remove from heat. Strain the orange simple syrup through a fine-mesh strainer into a medium bowl; discard orange slices. Stir in the balsamic vinegar, cherry jam and dried cherries. Place the bowl in the refrigerator to cool.
3. Trim and halve the Brussels sprouts lengthwise. Cut potatoes into ½-inch-thick wedges. Halve, peel and mince the shallot. Peel and roughly chop the garlic. Place black peppercorns in a zip-close bag and crush with a heavy pan or rolling pin.
4. On a baking sheet, toss Brussels sprouts on one side with a drizzle of oil, salt and pepper. Toss potato wedges on the other side with another drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (For 4 servings, use two sheets and swap positions halfway through.)
5. Meanwhile, pat the steak dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board; wipe out the pan.
6. In a small bowl, combine mayonnaise and Dijon mustard to make the Dijonnaise. Set aside. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot and garlic; cook until slightly softened, 30-60 seconds. Stir in beef stock concentrates, ¼ cup water and ½ teaspoon crushed peppercorns. Simmer until slightly thickened, 2-3 minutes. Turn off heat; stir in another 1 tablespoon butter until melted. Season with salt, pepper and more peppercorns if desired.
7. To make the mocktail, pour ¼ cup of the cooled simple syrup and ¼ cup still or sparkling water into glasses. Fill with ice and stir. Garnish with a twist of orange zest and a few cherries from the syrup.
8. Thinly slice the steak against the grain. Divide steak, Brussels sprouts and potato wedges among plates. Spoon peppercorn sauce over the steak. Serve with Dijonnaise on the side and enjoy with the mocktail.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make the Dijonnaise if I don't have Dijon mustard?

You can use whole-grain mustard or add a pinch of dry mustard to the mayonnaise for a similar tang.

Can I skip the mocktail?

Absolutely. The dish is delicious on its own, but the mocktail adds a nice festive touch.