Bavette Steak with Dijon Mushroom Sauce and Caramelized Onion Mashed Potatoes

This bavette steak recipe is all about bold, meaty flavor complemented by a luscious Dijon mushroom sauce. Paired with velvety mashed potatoes topped with sweet caramelized onions and tender roasted carrots, it’s a restaurant-quality meal you can make at home.

Perfect for a special occasion or a cozy date night, this dish brings together comforting sides and a sophisticated sauce that elevates every bite. The steak is cooked to perfection, then sliced against the grain for maximum tenderness.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces. (TIP: For speedier prep, skip peeling the potatoes.) Halve, peel and thinly slice onion. Trim and thinly slice mushrooms. Peel and mince garlic.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash potatoes with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized, stirring occasionally, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
5. Add 1 TBSP butter and mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened, 3-5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a simmer. Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
6. Slice steak against the grain. Divide potatoes, carrots and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce 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 accordingly.

Can I make this dairy-free?

Use dairy-free sour cream and butter alternatives. The sauce will still be delicious.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.