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

This bavette steak boasts a deep, rich, gloriously meaty flavor that could stand alone with just salt and pepper. But we’ve paired it with ultra-creamy mashed potatoes, tender roasted carrots and a full-bodied shallot pan sauce to create a truly memorable meal.

The caramelized onion mashed potatoes add a touch of sweetness, while the roasted carrots bring earthy notes. The shallot pan sauce, spooned generously over the steak, ties everything together with savory complexity.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and cut carrots into ½-inch thick sticks. Toss with 1 tbsp oil, salt and pepper. Spread on one side of the baking sheet.
3. Peel and dice potatoes into 1-inch cubes. Place in a pot, cover with cold salted water and bring to a boil. Cook until tender, about 15-20 minutes.
4. While potatoes cook, peel and thinly slice the onion. Peel and mince the shallot. Mince the garlic.
5. Heat 1 tbsp oil in a large skillet over medium-high heat. Season steak generously with salt and pepper. Sear steak for 3-4 minutes per side for medium-rare or to desired doneness. Transfer to a plate and tent with foil.
6. In the same skillet, reduce heat to medium. Add sliced onion and a pinch of salt. Cook, stirring occasionally, until caramelized, about 10 minutes. Add 1 tsp sugar and cook 1 more minute. Transfer to a bowl.
7. Return skillet to medium heat. Add shallot and garlic; cook 1 minute. Add beef demi-glace, ½ cup water and Dijon mustard. Simmer, scraping up browned bits, until slightly thickened, about 2 minutes. Stir in any resting juices from the steak. Keep warm.
8. Drain potatoes and return to pot. Mash with sour cream, butter and caramelized onions. Season with salt and pepper.
9. Roast carrots in the oven until tender and lightly browned, about 20 minutes.
10. Slice steak against the grain. Serve with mashed potatoes and carrots. Spoon shallot pan sauce over steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank or sirloin steak can be substituted, but adjust cooking time accordingly.

How do I know when the steak is done?

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

Can I make this dairy-free?

Replace sour cream and butter with dairy-free alternatives like coconut cream and vegan butter.