Seared Bavette Steak with Shallot Pan Sauce, Creamy Mashed Potatoes &Amp; Roasted Green Beans

Imagine a steakhouse-quality meal that you can pull off on a Tuesday night without breaking a sweat. This seared bavette steak with a tangy shallot pan sauce, creamy mashed potatoes and roasted green beans is exactly that. The steak gets a beautiful crust in the pan, then you build a quick sauce with red wine vinegar and beef stock concentrate right in the same skillet. It’s impressive enough for date night but simple enough for any evening.

The sides are just as satisfying: buttery mashed potatoes made from scratch and green beans roasted until tender-crisp. Everything comes together in about 35 minutes and the result is a balanced, delicious plate that will earn you compliments. No lottery winnings required, but you might feel like you’ve won dinner.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the potatoes, then cut into 1-inch chunks. Trim the ends off the green beans. Peel and finely dice the shallot.
2. Place the potato chunks in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, toss the green beans on a baking sheet with 2 teaspoons olive oil, salt and pepper. Roast in the oven for 12-15 minutes, until tender and slightly blistered.
4. Pat the bavette steak dry with paper towels. Season generously with salt and pepper on all sides.
5. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat until shimmering. Add the steak and cook without moving for 3-4 minutes per side for medium-rare (or longer to your liking). Transfer to a cutting board and let rest for 5 minutes.
6. Reduce the heat to medium. Add the diced shallot to the skillet and cook, stirring, for 1 minute until fragrant. Add the red wine vinegar and beef stock concentrate, scraping up any browned bits from the bottom. Simmer for 1 minute, then remove from heat and swirl in the butter until melted. Season with salt and pepper to taste.
7. Mash the drained potatoes with 4.5 tablespoons sour cream, 2 teaspoons olive oil and salt and pepper to taste. Add a splash of water or milk if needed for creaminess.
8. Slice the rested steak against the grain into thin strips. Divide the mashed potatoes and roasted green beans between plates. Top with sliced steak and drizzle the shallot pan sauce over everything. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I know when the steak is done?

Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I make the mashed potatoes ahead?

Yes, you can make them up to 2 hours ahead and reheat gently on the stovetop with a splash of milk.