Pan-Seared Bavette Steak with Rosemary Pan Sauce, Creamy Mashed Potatoes and Roasted Carrots

This bavette steak recipe transforms an everyday cut into something truly special. The steak is seared until perfectly browned, then finished with a savory rosemary pan sauce that’s packed with flavor. On the side, creamy mashed potatoes and roasted carrots with red onion wedges round out the meal beautifully.

Whether you’re looking for a weeknight dinner that feels indulgent or a dish to impress guests, this recipe delivers. The combination of tender steak, velvety potatoes and sweet roasted vegetables makes every bite satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce.
2. Peel and dice the potatoes into 1-inch cubes. Peel the carrots and cut into ½-inch thick rounds. Peel the red onion and cut into wedges.
3. Toss the carrots and red onion wedges with 2 teaspoons of cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
5. Add the sour cream, 1 tablespoon of butter and a splash of the cooking water (or milk) to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
6. Pat the bavette steak dry with paper towels and season generously with salt and pepper on both sides.
7. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare or to your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
8. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the rosemary sprig and chicken stock concentrate, stirring to scrape up any browned bits. Cook for 1-2 minutes until the sauce thickens slightly. Remove the rosemary sprig.
9. Slice the steak against the grain into thin strips. Serve the steak with the mashed potatoes and roasted vegetables, drizzling the pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak would work well. 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 and 150°F for medium-well.

Can I make the mashed potatoes ahead?

Yes, you can mash them up to an hour ahead and keep them warm in a covered pot over low heat, adding a splash of milk if needed.