Pan-Seared Bavette Steak with Sherry Shallot Sauce, Parmesan Potatoes &Amp; Green Beans

This pan-seared bavette steak dinner brings together rich, savory flavors with a bright sherry vinegar pan sauce and a creamy finish.

Serve it with crisp-edged Parmesan potato clusters and roasted green beans for a polished, comforting plate that feels special without complicated techniques.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to the middle and top positions, then preheat the oven to 450°F. Wash and dry the produce.
2. Halve and peel the shallot. Finely chop half of it and reserve the remaining half for another use. Slice the Yukon Gold potatoes into 1/4-inch rounds; there is no need to peel them.
3. Lightly oil a baking sheet. In a large bowl, toss the potato rounds with garlic powder, 2 tablespoons olive oil and generous pinches of salt and pepper until evenly coated.
4. Arrange the potatoes on the prepared baking sheet in small overlapping clusters, about 6 slices per cluster. Roast on the middle rack for 12 minutes.
5. Meanwhile, place the green beans on a second baking sheet. Toss with a drizzle of olive oil, salt and pepper.
6. After the potatoes have roasted for 12 minutes, remove them from the oven and sprinkle with Parmesan cheese. Return the potatoes to the middle rack and place the green beans on the top rack. Roast until the potatoes and green beans are tender and the cheese is lightly browned, 10 to 12 minutes more.
7. While the vegetables roast, pat the bavette steak dry with paper towels. Season all over with salt and pepper.
8. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to your preferred doneness, 5 to 7 minutes per side.
9. Turn off the heat. Transfer the steak to a cutting board to rest, then carefully wipe out the pan.
10. Return the pan to medium heat and add another drizzle of oil. Add the chopped shallot and cook, stirring, until softened, 1 to 2 minutes.
11. Pour in half of the sherry vinegar and simmer until reduced by half, about 30 seconds.
12. Stir in the beef stock concentrate and 1/4 cup water. Simmer until the sauce thickens, 2 to 3 minutes.
13. Turn off the heat. Stir in the sour cream and butter until smooth. Season the sauce with salt and pepper.
14. Slice the steak against the grain. Divide the steak, Parmesan potato clusters and roasted green beans between plates. Spoon the sherry shallot sauce over the steak and serve.

Recipe Tips

FAQ

Do I need to peel the Yukon Gold potatoes?

No. The potatoes are sliced into thin rounds and roasted with the skins on.

How should bavette steak be sliced?

Slice it against the grain after resting. This shortens the muscle fibers and makes the steak easier to chew.

Why is only half the sherry vinegar used?

The cooking directions call for adding half of the vinegar to the pan sauce, where it reduces quickly and adds tangy flavor.