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

This bavette steak recipe is all about deep, meaty flavor. The steak is pan-seared to perfection and served with a savory mushroom sauce that’s rich and complex. On the side, creamy mashed potatoes are topped with sweet caramelized onions and tender roasted carrots add a touch of sweetness.

It’s a complete meal that feels indulgent but is surprisingly simple to make. Perfect for a special dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 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

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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1-inch pieces. Peel and dice potatoes into ½-inch pieces. Halve, peel and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 25-30 minutes. Meanwhile, place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to the pot. Mash with sour cream until smooth. Season with salt and pepper. Cover and keep warm.
3. While potatoes cook, heat a drizzle of oil in a large pan (preferably nonstick) over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 teaspoon sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl. Wipe out the pan.
4. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest.
5. Add 1 tablespoon butter and the mushrooms to the pan over medium-high heat. Cook, stirring, until softened, 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in the demi-glace and ¼ cup water. Bring to a boil, then reduce to a simmer. Stir in mustard and simmer until thickened, 2-3 minutes. Season with salt and pepper.
6. Slice the steak against the grain. Divide potatoes, carrots and steak among plates. Top potatoes with caramelized onions. Spoon mushroom sauce over the steak. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I know when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let rest 5 minutes before slicing.

Can I make this dairy-free?

Yes, use dairy-free sour cream and butter substitutes. The sauce will still be delicious.