Rosemary Bavette Steak with Mashed Potatoes and Roasted Carrots

This bavette steak recipe is a true standout. The steak is seared to perfection, then finished with a rich, savory pan sauce infused with fresh rosemary. It’s a simple yet impressive dish that feels like a special occasion.

On the side, you’ll enjoy creamy mashed potatoes and roasted carrots and red onion wedges. The sweetness of the roasted vegetables balances the savory steak beautifully. This meal is hearty, flavorful and sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch chunks. Peel and cut carrots into ½-inch thick rounds. Peel and cut red onion into wedges.
2. On a baking sheet, toss carrots and red onion with 2 teaspoons cooking oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, place potatoes in a pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to pot.
4. While potatoes cook, pat bavette steak dry with paper towels. Season generously with salt and pepper on both sides.
5. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add steak and cook for 4-5 minutes per side for medium-rare or to your desired doneness. Remove steak from skillet and let rest on a cutting board.
6. Reduce heat to medium. Add butter, rosemary and chicken stock concentrate to the skillet. Stir, scraping up any browned bits, until butter is melted and sauce is slightly thickened, about 1 minute. Remove from heat.
7. Mash the drained potatoes with sour cream, 1 tablespoon butter (or to taste), salt and pepper until smooth and creamy.
8. Slice the rested steak against the grain. Serve steak with mashed potatoes and roasted vegetables. Drizzle pan sauce over steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest before slicing.

Can I make this dairy-free?

Yes, use dairy-free sour cream and butter alternatives. The sauce may vary slightly.