Bavette Steak with Demi Glace Sauce, Caramelized Onion Mashed Potatoes &Amp; Roasted Green Beans

This bavette steak recipe is all about deep, beefy flavor. The steak itself is wonderfully tender and meaty, but we’re taking it to the next level with a luscious demi glace pan sauce that adds savory complexity. Paired with ultra-creamy mashed potatoes studded with sweet caramelized onions and tender roasted green beans, this meal is hearty, satisfying and surprisingly easy to prepare.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this dish delivers restaurant-quality results. The combination of rich sauce, creamy potatoes and crisp-tender beans creates a balanced plate that will impress any guest-or just yourself.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 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 clove GarlicView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView 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. Wash and dry all produce. Trim the ends of the green beans. Peel and dice the onion into small pieces. Peel and mince the garlic. Cut the potatoes into 1-inch chunks.
2. Place the potato chunks in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, heat a drizzle of oil in a large oven-safe skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes. Season with salt and pepper. Transfer half of the caramelized onions to a small bowl for later; leave the rest in the skillet.
4. Add the green beans to the skillet with the remaining onions. Drizzle with oil, season with salt and pepper and toss to coat. Roast in the oven until tender and slightly charred, about 12-15 minutes. Remove and set aside.
5. Meanwhile, pat the bavette steak dry with paper towels and season generously with salt and pepper on both sides. Heat a drizzle of oil in a separate skillet over medium-high heat. Add the steak and cook to your desired doneness (about 4-5 minutes per side for medium-rare). Remove steak from the skillet and let rest on a cutting board.
6. In the same skillet used for the steak, reduce heat to medium. Add the beef demi-glace, 1/4 cup water and the Dijon mustard. Whisk to combine, scraping up any browned bits from the bottom. Simmer until slightly thickened, about 2-3 minutes. Stir in the reserved caramelized onions and minced garlic. Cook for 1 minute more. Season with salt and pepper to taste.
7. Mash the cooked potatoes with sour cream until smooth and creamy. Season with salt and pepper. Fold in the remaining caramelized onions (the ones not used in the sauce).
8. Slice the rested steak against the grain. Serve the steak over the mashed potatoes, drizzle with the demi glace sauce and accompany with the roasted green beans.
9. Enjoy 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.

What can I use instead of demi-glace?

If you don’t have demi-glace, you can use beef broth thickened with a little cornstarch or a store-bought beef gravy.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let rest before slicing.