Bavette Steak with Creamy Mushroom Sauce and Roasted Vegetables

This bavette steak dinner is all about bold, savory flavors and satisfying textures. The steak is pan-seared to perfection, then topped with a luscious mushroom cream sauce that’s both earthy and indulgent. On the side, crispy roasted potatoes and tender carrots round out the meal, making it hearty enough for any night of the week.

What makes this dish special is the creamy sauce, which comes together quickly in the same pan used for the mushrooms and steak. With just a handful of ingredients, you’ll create a restaurant-quality meal at home. Whether you’re cooking for a special occasion or just treating yourself, this recipe delivers on taste and simplicity.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the mushrooms. Peel and mince or grate the garlic. Trim and thinly slice the scallions, separating the whites from the greens.
2. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil and season generously with salt and pepper. On the other side, toss the carrots with a drizzle of olive oil and season with salt and pepper. Roast on the top rack until the potatoes are golden brown and crispy, 20-25 minutes.
3. While the vegetables roast, heat a drizzle of olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. Transfer the mushrooms to a small bowl and wipe out the pan.
4. Pat the steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. Transfer the steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of olive oil and 1 tablespoon of butter in the same pan over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 30 seconds. Stir in the beef stock concentrate and ¼ cup of water. Bring to a simmer, then stir in the cooked mushrooms and any resting juices from the steak. Cook until slightly thickened, 1-2 minutes. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper.
6. Slice the steak against the grain. Divide the steak, roasted potatoes and carrots among plates. Spoon the mushroom cream sauce over the steak. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, skirt steak or sirloin. Adjust cooking time as needed for thickness.

What can I use instead of sour cream?

You can substitute sour cream with crème fraîche or heavy cream for a similar richness.

How do I store leftovers?

Store leftover steak, vegetables and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.