Pan-Seared Bavette Steak with Mushroom Sauce and Caramelized Onion Mashed Potatoes

This bavette steak recipe is all about big, beefy flavor paired with comforting sides. The steak is pan-seared until perfectly crusty, then rested and sliced against the grain for maximum tenderness. A quick mushroom pan sauce made with beef demi-glace and Dijon mustard adds savory depth that complements the meat beautifully.

On the side, you’ll find creamy Yukon Gold mashed potatoes topped with sweet caramelized onions and roasted carrots that are browned and tender. It’s a complete meal that feels special enough for a date night but simple enough for a weeknight dinner.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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, flipping halfway through, until browned and tender, 25-30 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes, then drain well. Return potatoes to pot.
3. Meanwhile, heat a large drizzle of oil in a large 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. Heat pot with drained potatoes over low heat. Stir in sour cream, salt and pepper. Mash until smooth. Keep covered until ready to serve. Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board and set aside to rest.
5. Add 1 TBSP butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 2-4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in demi-glace and ¼ cup water (⅓ cup water for 4 servings). Bring to a boil, then reduce heat to a simmer. Stir in mustard. Simmer until slightly thickened, 3-4 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 sauce, making sure to include mushrooms.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak or sirloin, but adjust cooking time as needed.

What can I use instead of beef demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef base.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives and check that your demi-glace is dairy-free.