Seared Bavette Steak with Sherry Shallot Sauce, Garlic Parmesan Potato Clusters and Roasted Green Beans

This recipe brings the steakhouse experience to your kitchen with a perfectly seared bavette steak, a tangy sherry shallot sauce and two delicious sides. The potato clusters are crispy on the outside, tender inside and topped with Parmesan. Roasted green beans add a fresh, healthy element.

The sauce comes together quickly using the pan drippings, sherry vinegar and a touch of sour cream for richness. It’s a complete meal that feels special but is surprisingly simple to prepare.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry all produce. Halve and peel the shallot; finely chop half (save the other half for another use). Slice potatoes into 1/4-inch-thick rounds.
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 tbsp olive oil (4 tbsp for 4 servings) and generous pinches of salt and pepper; toss until potatoes are evenly coated. Arrange potatoes on the prepared sheet in clusters of about 6 slightly overlapping slices each. Roast on the middle rack for 12 minutes (you’ll add green beans later).
3. Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt and pepper. After potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. Return potatoes to the middle rack and place green beans on the top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.
4. While vegetables roast, pat the steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable 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. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the sherry vinegar (all for 4 servings). Simmer until reduced by half, about 30 seconds. Stir in beef stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 1 tbsp butter (2 tbsp for 4 servings). Season with salt and pepper.
6. Slice the steak against the grain. Divide steak, potato clusters and green beans among plates. Spoon the sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well, but adjust cooking time as needed.

Can I make this dairy-free?

Omit the Parmesan and butter and use a dairy-free sour cream alternative. The sauce may be thinner.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.