Bavette Steak with Roasted Garlic Rosemary Butter, Mashed Sweet Potatoes and Spinach Salad

This steak dinner is all about the compound butter-a chef’s secret weapon that instantly adds richness and depth. Here, butter is blended with roasted garlic and fresh rosemary, then finished with chives and a touch of mustard. It melts over seared bavette steak, making every bite incredibly luxurious.

On the side, creamy sweet potatoes mashed with crème fraîche offer a velvety contrast, while a crisp spinach salad with crunchy walnuts and dried cherries brings brightness. A mustard-shallot vinaigrette ties it all together for a restaurant-quality meal at home.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

7 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cut 6 tablespoons butter into ½-inch pieces and place in a medium bowl to soften. Adjust an oven rack to the top position and preheat to 425°F. Strip rosemary leaves from stems and finely chop until you have 1 teaspoon. Peel the garlic cloves. Place rosemary and garlic on a small piece of foil, drizzle with olive oil and season with salt and pepper. Fold the foil into a packet and place on a baking sheet. Roast on the top rack until garlic is softened, 12-15 minutes.
2. Meanwhile, peel and dice sweet potatoes into ½-inch pieces. Peel and finely chop half the shallot. Finely chop the chives.
3. Place sweet potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain and return sweet potatoes to the pot. Mash with crème fraîche and 1 tablespoon butter, adding splashes of reserved liquid until smooth and creamy. Season with salt and pepper if desired. Keep covered off heat.
4. In a large bowl, whisk together balsamic vinegar, chopped shallot, half the Dijon mustard, 2 tablespoons olive oil, ¼ teaspoon sugar, salt and pepper. Set aside.
5. Transfer the roasted garlic and rosemary to the bowl with softened butter. Mash with a fork until garlic is incorporated and butter is mostly smooth. Stir in chives, remaining mustard and a pinch of salt and pepper. Lay a piece of plastic wrap on a work surface. Spoon the butter mixture onto the bottom third of the plastic wrap and shape into a 6-by-1-inch rectangle, leaving a 2-inch border. Roll the plastic wrap to form a log, twisting the ends to seal. Freeze until firm but sliceable, 10-15 minutes.
6. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board, tent with foil and let rest at least 5 minutes.
7. While the steak rests, roughly chop walnuts. Add walnuts and spinach to the bowl with vinaigrette and toss to coat. Unwrap the garlic rosemary butter and slice into 6 even pieces. Thinly slice the steak against the grain. Divide salad, mashed sweet potatoes and steak between plates. Sprinkle salad with dried cherries and top steak with 1-2 slices of the compound butter.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, bavette can be substituted with flank steak or skirt steak. Adjust cooking time as needed.

How do I store leftover compound butter?

Wrap the butter log tightly in plastic wrap and store in an airtight container in the fridge for up to 7 days. It’s great on other meats or vegetables.

Can I make this recipe dairy-free?

The butter and crème fraîche are key to the dish. For a dairy-free version, try using vegan butter and a dairy-free sour cream alternative, though the texture and flavor will differ.