Pan-Seared Bavette Steak with Creamy Dijon Sauerkraut Sauce and Thyme Potatoes

This German-inspired dish brings together tender pan-seared bavette steak and a rich, tangy cream sauce made with sauerkraut and Dijon mustard. The sauce is perfectly balanced with sautéed onions and scallions, creating a savory topping that complements the beef beautifully.

On the side, crispy roasted potatoes seasoned with thyme add a hearty, golden finish. Ready in just 30 minutes, this satisfying meal is perfect for a weeknight dinner that feels special.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

4 ounce SauerkrautView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Drain sauerkraut. Trim and thinly slice scallions, separating whites from greens. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, dried thyme, salt and pepper; spread in a single layer. Roast on top rack until browned and tender, 18-20 minutes.
3. While potatoes roast, pat bavette steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer steak to a plate and tent with foil to keep warm. Wipe out pan.
4. In a medium bowl, combine cream sauce base, chicken stock concentrate, Dijon mustard, drained sauerkraut and ½ cup water. Stir to combine.
5. Heat a drizzle of oil and 1 tablespoon butter in the same pan over medium heat. Add scallion whites and sliced onion; cook, stirring occasionally, until onion begins to soften and brown, 2-4 minutes. Sprinkle flour over top and cook, stirring, until combined and lightly browned, 30-60 seconds. Add cream sauce mixture; cook, stirring, until sauce has thickened, 1-2 minutes.
6. Divide roasted potatoes and steak between plates. Spoon Dijon-sauerkraut sauce over steak. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this recipe dairy-free?

The cream sauce base and butter contain dairy. You can try using a dairy-free cream alternative and oil instead of butter, but the flavor and texture may change.

How do I store leftovers?

Store steak and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.