Seared Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Brussels Sprouts

If you’re looking to impress with a steak dinner that feels truly special, this bavette steak with roasted garlic pan sauce is the answer. Bavette, also known as sirloin flap, is a flavorful cut that benefits from a quick sear and a luscious sauce made from the pan drippings. Here, roasted garlic and beef demi-glace combine to create a deeply savory condiment that elevates every bite.

Alongside the steak, we’re serving creamy mashed potatoes flecked with fresh chives and crisp roasted Brussels sprouts. It’s a complete, satisfying meal that brings restaurant-quality flavors to your home kitchen without complicated techniques.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve Brussels sprouts. Cut fingerling potatoes into 1-inch pieces. Mince garlic. Finely chop chives.
2. On a baking sheet, toss Brussels sprouts and potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and golden.
3. Meanwhile, pat bavette steak dry and season generously with salt and pepper. Heat a cast-iron or heavy skillet over high heat with cooking oil. Sear steak for 3-4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add beef demi-glace and ¼ cup water, scraping up browned bits. Simmer for 2 minutes, then stir in 1 tbsp butter until melted. Remove from heat.
5. In a small bowl, mash the roasted potatoes with sour cream, remaining 1 tbsp butter, and chives. Season with salt and pepper.
6. Slice steak against the grain. Serve with mashed potatoes, roasted Brussels sprouts, and drizzle with pan sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin steak work well as substitutes. Adjust cooking time based on thickness.

How do I know when the steak is done?

Use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium. Let rest before slicing.

Can I make this dairy-free?

Substitute butter with vegan butter or oil, and use dairy-free sour cream. The demi-glace may contain dairy, so check the label.