Pan-Seared Bavette Steak with Parmesan Chive Sauce and Truffle Smashed Potatoes

This elegant steak dinner brings restaurant-quality flavor to your home kitchen. A perfectly seared bavette steak is topped with a velvety Parmesan and chive cream sauce, while crispy smashed fingerling potatoes seasoned with truffle spice and tender roasted green beans round out the plate.

Despite its luxurious taste, this meal comes together in under an hour with simple techniques. The key is letting the steak rest after searing, then using the same pan to build the quick sauce. The potatoes are microwaved then smashed and roasted for maximum crunch.

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Ingredients

0.26 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView 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 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 needed. Finely chop chives.
2. Pat steak dry with paper towels and season generously 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 steak to a cutting board to rest 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 the bowl with potatoes; toss to coat. Transfer potatoes to an oiled baking sheet and spread in an even layer. Use a potato masher to smash potatoes to ½-inch thickness. Roast on top rack for 8 minutes.
4. Remove baking sheet from oven. Carefully flip potatoes and push to one side; toss green beans on the other 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 flank steak, sirloin or ribeye. Adjust cooking time as needed for thickness.

What can I use instead of truffle seasoning?

You can omit it or substitute with a pinch of garlic powder and dried herbs like thyme or rosemary.

How do I reheat leftovers?

Reheat steak gently in a skillet over medium-low heat. Reheat potatoes and green beans in a 400°F oven for about 5 minutes to restore crispness.