Seared Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes &Amp; Asparagus

This bavette steak recipe is all about indulgence. A beautifully seared cut of beef is topped with a luscious pan sauce made from roasted garlic and beef demi-glace, capturing all the savory fond from the pan. It’s a restaurant-quality meal you can make at home.

On the side, we have creamy mashed potatoes flecked with fresh chives and tender roasted asparagus. Every element comes together for a satisfying, elegant dinner that’s perfect for a special occasion or a weekend treat.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dice the potatoes into 1-inch cubes. Toss with olive oil, salt and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and golden.
2. While potatoes roast, trim the woody ends from the asparagus. Place on a separate baking sheet, drizzle with cooking oil, season with salt and pepper and roast for 10-12 minutes until crisp-tender.
3. Pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat a cast-iron skillet over high heat. Add a drizzle of oil, then sear the steak for 3-4 minutes per side for medium-rare. Remove steak and let rest on a cutting board.
4. Reduce heat to medium. Add the butter and minced garlic to the skillet. Cook for 30 seconds, scraping up any browned bits. Stir in the beef demi-glace and 2 tablespoons of water. Simmer for 1-2 minutes until slightly thickened. Remove from heat.
5. Mash the roasted potatoes in a bowl with sour cream, salt and pepper. Fold in chopped chives.
6. Slice the steak against the grain. Serve with mashed potatoes, asparagus and drizzle the pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin, but adjust cooking time accordingly.

What is beef demi-glace?

Beef demi-glace is a rich, concentrated stock used to make sauces. It’s available in many grocery stores or online.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let it rest before slicing.