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

If you’re serious about steak, this recipe is for you. We’ve taken the luxurious bavette cut and elevated it with a decadent roasted garlic pan sauce that’s packed with flavor. The sauce, made with beef demi-glace and the fond from the pan, is the perfect finishing touch.

Alongside the steak, we serve creamy chive-flecked mashed potatoes and crisp roasted asparagus. Every element comes together for a meal that feels special but is totally doable on a weeknight. Get ready to impress!

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

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 substitute with beef broth or stock, but the sauce may be less rich. Add a splash of Worcestershire sauce for depth.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let rest before slicing.