Bavette Steak with Mushroom Sauce, Caramelized Onion Mashed Potatoes &Amp; Roasted Carrots

This bavette steak recipe is all about bold, meaty flavor paired with comforting sides. The steak is seared to perfection, then topped with a luscious mushroom sauce made with beef demi-glace and Dijon mustard. On the side, ultra-creamy mashed potatoes are elevated with sweet caramelized onions, while roasted carrots add a touch of sweetness and color.

Whether you’re looking for a special weekend dinner or a way to impress guests, this dish delivers. The components come together in about an hour and the result is a plate that feels both indulgent and satisfying. Let’s get cooking!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView 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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Halve, peel and thinly slice onion. Mince garlic. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Peel and dice potatoes into ½-inch pieces. (Tip: For speedier prep, skip peeling the potatoes.)
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast 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 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, 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 the 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 the pan over medium-high heat. Cook, stirring, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in demi-glace and ¼ cup water (⅓ cup for 4 servings). 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 bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and substitute butter with oil or vegan butter.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.