Pan-Seared Bavette Steak with Roasted Garlic Sauce, Mashed Potatoes and Asparagus

This bavette steak recipe is all about bold flavors and simple techniques. The steak is seared to perfection, then topped with a velvety pan sauce made from roasted garlic and beef demi-glace. The sauce captures all the delicious browned bits from the pan, creating a condiment that’s irresistible.

On the side, creamy mashed potatoes flecked with fresh chives and crisp roasted asparagus complete the meal. It’s a satisfying dinner that feels special enough for a celebration but approachable for a weeknight.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Dice potatoes into ½-inch pieces. Thinly slice chives. Trim woody ends from asparagus. Peel garlic and place whole clove on a small piece of foil; drizzle with olive oil and season with salt and pepper. Fold foil to create a packet.
2. Place foil packet on a baking sheet. Roast for 15 minutes, then add asparagus to the same sheet. Toss asparagus with olive oil, salt and pepper. Roast until garlic is soft and asparagus is tender, 10-12 minutes more.
3. Meanwhile, place potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until fork-tender, 15-20 minutes. Reserve ½ cup cooking water, then drain. Mash potatoes until smooth. Stir in sour cream, half the chives, salt and pepper. Add reserved cooking water as needed to reach desired creaminess. Keep covered off heat.
4. Pat steak dry with paper towels; season generously with salt and pepper. Heat vegetable oil in a large pan over medium-high heat. Sear steak until cooked to your liking, 5-7 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan.
5. Mash the roasted garlic with a fork until smooth. Melt 1 tablespoon butter in the same pan over medium heat. Add the mashed garlic (start with half and add more to taste) and cook for 1 minute. Stir in beef demi-glace and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in remaining 1 tablespoon butter and any resting juices from the steak. Season with salt and pepper.
6. Slice steak against the grain. Divide mashed potatoes, asparagus and steak among plates. Spoon the roasted garlic sauce over steak and potatoes. Garnish with remaining chives and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or skirt steak. 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. Let it rest for 5 minutes before slicing.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to an hour ahead. Keep them covered and reheat gently with a splash of milk or water.