Pan-Seared Bavette Steak with Roasted Garlic Sauce, Mashed Potatoes &Amp; Asparagus

This bavette steak recipe is all about big, bold flavor. A luxurious cut of beef, seared to perfection and topped with a velvety pan sauce made from roasted garlic and beef demi-glace. The sauce captures all the savory browned bits from the pan, creating a condiment you’ll want on everything.

On the side, creamy mashed potatoes flecked with fresh chives and crisp roasted asparagus complete the plate. It’s a steakhouse-worthy meal that’s surprisingly simple to pull off on a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Place in a pot with salted water, bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
2. While potatoes cook, trim woody ends from asparagus. Toss asparagus with 1 tsp cooking oil, salt and pepper. Spread on a baking sheet and roast until tender, 12-15 minutes.
3. Pat bavette steak dry with paper towels; season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak until browned, 3-4 minutes per side for medium-rare. Transfer to a plate and let rest.
4. Reduce heat to medium. Add 2 tbsp butter and the garlic clove (smashed) to the skillet. Cook until garlic is fragrant, about 30 seconds. Add beef demi-glace and 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, 1-2 minutes. Remove garlic clove; season sauce with salt and pepper.
5. Mash the drained potatoes with sour cream, 1 tbsp butter (optional), salt and pepper. Fold in chopped chives.
6. Slice steak against the grain. Serve steak with mashed potatoes and asparagus, drizzled with pan sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank or skirt steak work well, but adjust cooking time as needed.

What if I don't have beef demi-glace?

You can substitute with 1/2 cup beef broth plus 1 teaspoon soy sauce, though the flavor will be less rich.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest 5 minutes before slicing.