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

If you’re serious about steak, this recipe is for you. We’ve taken the already-luxurious bavette cut and elevated it with a decadent roasted garlic pan sauce. The sauce is made by deglazing the pan with beef demi-glace, capturing all the flavorful browned bits left behind from searing the steak. It’s the kind of condiment you’ll want to drizzle on everything.

To round out the meal, we’re serving chive-flecked mashed potatoes and crisp roasted asparagus. The creamy potatoes and tender-crisp asparagus are the perfect companions for the rich steak and sauce. This dish is elegant enough for a special occasion but simple enough for a weeknight dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Add potatoes to boiling water and cook until tender, about 15-20 minutes. Drain and return to pot.
2. While potatoes cook, trim the woody ends from the asparagus. Cut the garlic clove in half. Finely chop the chives.
3. Season the bavette steak generously with salt and pepper on both sides. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil, then sear the steak for 2-3 minutes per side until a deep brown crust forms. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare (or to your desired doneness). Remove steak from skillet and let rest on a cutting board.
4. While steak rests, make the pan sauce. Place the same skillet over medium heat (careful, handle is hot). Add the beef demi-glace and 2 tablespoons of water, scraping up any browned bits from the bottom. Add the halved garlic clove and simmer for 1-2 minutes until slightly thickened. Remove garlic clove and discard. Season sauce with salt and pepper to taste.
5. Mash the cooked potatoes with sour cream, half the chives, salt and pepper until smooth and creamy. Adjust consistency with a splash of milk if needed.
6. Place the asparagus on a baking sheet, drizzle with oil, season with salt and pepper and roast in the oven (alongside the steak if timing works) for 8-10 minutes until tender-crisp.
7. Slice the rested steak against the grain into thin strips. Serve steak over mashed potatoes and asparagus, drizzle with roasted garlic pan sauce and garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak or sirloin, but adjust cooking time as needed. Bavette is a thin cut, so it cooks quickly.

What if I don't have an oven-safe skillet?

You can sear the steak in a regular skillet, then transfer it to a baking sheet to finish in the oven.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash the potatoes, cover and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.