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

Treat yourself to a restaurant-quality steak dinner right at home. This recipe features bavette steak, a flavorful and tender cut, seared to perfection and topped with a luscious roasted garlic pan sauce. The sauce, made with beef demi-glace and the fond from the pan, is the star of the show-rich, savory and utterly irresistible.

On the side, creamy mashed potatoes flecked with fresh chives and crisp roasted asparagus complete the meal. Every element comes together for a satisfying and elegant dinner that’s sure to impress. Whether you’re cooking for a special occasion or just elevating your weeknight dinner, this dish delivers.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 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 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 400°F. Wash and dry all produce. Peel the garlic clove and place it in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Fold the foil to create a sealed packet. Trim and discard the woody bottom ends from the asparagus. Dice the potatoes into ½-inch pieces. Thinly slice the chives.
2. Place the garlic foil packet on a baking sheet. Roast on the middle rack for 15 minutes. Then add the asparagus to the same sheet, carefully tossing with a drizzle of olive oil, salt and pepper. Return to the oven and roast until the garlic is softened and the asparagus is browned and tender, about 10-12 minutes more.
3. Meanwhile, place the diced potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain and return the potatoes to the pot. Mash until smooth. Stir in the sour cream, half of the sliced chives, salt and pepper. Add the reserved cooking liquid a splash at a time until the potatoes are creamy. Keep covered off heat until ready to serve.
4. While the potatoes cook, pat the steak very dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 5-7 minutes per side for medium-rare. Turn off the heat and transfer the steak to a cutting board to rest. Wipe out the pan.
5. Once the garlic is done, carefully transfer it to a cutting board and mash with a fork until smooth. Melt 1 tablespoon of butter in the pan used for the steak over medium-high heat. Add the mashed garlic (start with half and add more to taste) and cook for 30 seconds. Stir in the beef demi-glace and ¼ cup of water. Simmer until slightly thickened, 1-2 minutes. Turn off the heat. Stir in another 1 tablespoon of butter and any resting juices from the steak. Season with salt and pepper.
6. Slice the steak against the grain. Divide the mashed potatoes, asparagus and steak between plates. Spoon the roasted garlic pan sauce over the steak and potatoes. Garnish with the remaining chives and serve 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 beef demi-glace?

You can use beef broth or stock reduced with a bit of cornstarch to thicken, though the flavor will be less intense.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Or use the finger test.