Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes and Asparagus

If you’re serious about steak, this recipe is for you. We’ve taken the already-luxurious bavette cut and elevated it with an equally luxurious pan sauce. Roasted garlic and rich beef demi-glace mingle with the fond-those crispy bits left behind after searing-to create a condiment you’ll want to drizzle over everything.

Alongside the steak, we’re serving chive-flecked mashed potatoes and crisp roasted asparagus. It’s a complete, satisfying meal that feels special enough for a celebration but simple enough for a weeknight.

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Ingredients

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

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Halve the fingerling potatoes lengthwise. Toss them with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While potatoes roast, pat the bavette steak dry with paper towels. Season generously with salt and pepper on both sides.
3. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare or until your desired doneness. Transfer steak to a cutting board and let rest.
4. Reduce heat to medium. Add the butter and the whole garlic clove to the skillet. Cook for 1 minute, stirring, until the garlic is fragrant.
5. Add the beef demi-glace and 1/4 cup water to the skillet. Scrape up any browned bits from the bottom. Simmer for 2-3 minutes until the sauce thickens slightly. Remove the garlic clove.
6. Trim the woody ends from the asparagus. Place asparagus on a baking sheet, drizzle with olive oil, salt and pepper. Roast for 8-10 minutes until tender-crisp.
7. While asparagus roasts, mash the roasted potatoes in a bowl with sour cream, salt and pepper. Fold in chopped chives.
8. Slice the rested steak against the grain into thin strips. Serve the steak with mashed potatoes and asparagus and drizzle the pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are good substitutes. Adjust cooking time as needed.

What can I use instead of fingerling potatoes?

Any small waxy potato, like baby Yukon Golds or red potatoes, will work.

How do I make the pan sauce dairy-free?

Use a dairy-free butter substitute and omit the butter or use olive oil instead.