Bavette Steak with Roasted Garlic Pan Sauce and Creamy Mashed Potatoes Recipe

I absolutely love this Bavette Steak with Roasted Garlic Pan Sauce and Creamy Mashed Potatoes Recipe because it brings such a perfect balance of robust flavor and comforting textures. The bavette steak is wonderfully tender and juicy when cooked just right, and that roasted garlic pan sauce takes it to the next level with deep, savory richness. It’s a dish that feels fancy enough for a special occasion yet simple enough to enjoy on a cozy weekend night in.

When I first tried this recipe, I was amazed at how easily the components came together without needing any complicated steps. The creamy mashed potatoes provide the perfect mellow canvas for the bright, slightly nutty asparagus and the buttery pan sauce. You’ll find that making this meal is a rewarding experience, especially if you love that home-cooked steakhouse vibe in your own kitchen.

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Ingredients You’ll Need

The ingredients come together beautifully to create contrasting textures – creamy mashed potatoes, buttery steak, crisp-tender asparagus, and a rich garlic pan sauce. Shopping for fresh garlic and high-quality bavette steak makes all the difference here.

• Fingerling Potatoes: Their waxy texture mashes up creamy without getting gluey.
• Chives: Adds a fresh herbal touch and lovely color contrast.
• Asparagus: Delivers a crisp, slightly sweet bite that balances the richness.
• Garlic: Roasting it softens its sharpness and deepens its flavor, key for the pan sauce.
• Sour Cream: Makes mashed potatoes ultra creamy and tangy.
• Bavette Steak: A flavorful cut with loose grain that’s perfect for slicing thin.
• Beef Demi-Glace: Intensifies the pan sauce with concentrated beef flavor.
• Olive Oil: Used for roasting and searing, brings a nice fruity undertone.
• Butter: Adds richness to mashed potatoes and sauce.
• Salt & Pepper: Essential for seasoning throughout.
• Cooking Oil: High heat oil for searing your steak properly.

Variations

I love tweaking this recipe based on what I have around or my mood that day. Feel free to swap out asparagus for green beans or even roasted carrots, and change the herbs to your favorite.

• Herb Twist: Adding rosemary or thyme to the pan sauce is a simple upgrade I enjoy for a woodsy aroma.
• Spice It Up: A pinch of smoked paprika in the mashed potatoes adds a subtle smoky depth I found works great.
• Dairy-Free Version: Use olive oil instead of butter and replace sour cream with coconut yogurt – I tested this for a friend and loved how creamy it still turned out.
• Vegetarian Alternative: Make the garlic sauce with mushrooms and vegetable broth instead of demi-glace for a rich umami flavor.

How to Make Bavette Steak with Roasted Garlic Pan Sauce and Creamy Mashed Potatoes Recipe

Step 1: Prep and Roast Your Garlic and Asparagus

First, preheat your oven to 400°F and get your veggies ready. Roasting the whole garlic clove in a little olive oil in foil softens it beautifully, turning it buttery and mild. Toss the trimmed asparagus with olive oil, salt, and pepper then roast alongside the garlic for that perfect tender-crisp bite. I always keep an eye on the garlic so it doesn’t burn — it should be fragrant and soft when done.

Step 2: Boil and Mash Fingerling Potatoes

While the veggies roast, dice the fingerlings and boil them in salted water until fork-tender. Reserve some cooking liquid before draining — this is a little secret to get your mashed potatoes perfectly creamy without adding too much extra liquid at once. The sour cream and chives mixed in give them a tangy brightness that balances the richness of the steak and sauce. Keep the potatoes warm, covered off the heat.

Step 3: Sear the Bavette Steak to Perfection

Pat your bavette steak dry and season it generously with salt and pepper. Heating a high-smoke point oil in your pan, sear the steak medium-high for about 5-7 minutes per side depending on thickness. The key is not to rush and to resist flipping too often. Once done, transfer the steak to a cutting board to rest; this helps keep all those juices locked in when you slice it later.

Step 4: Make the Roasted Garlic Pan Sauce

Wipe out your steak pan to avoid burning bits, then melt butter over medium-high heat. Add half the roasted garlic first (you can add more if you like it garlicky), cooking for just 30 seconds to bring out the flavor. Stir in beef demi-glace and some water, then let it simmer until slightly thickened. Swirl in another tablespoon of butter and the resting steak juices for a beautifully rich, glossy sauce. Season it lightly with salt and pepper and you’re set.

Step 5: Plate and Serve Your Delicious Meal

Slice your rested steak against the grain into thin strips, then divide the mashed potatoes, asparagus, and steak between plates. Spoon the glossy roasted garlic pan sauce generously over the top and sprinkle with the remaining chives. This presentation always makes me smile—it looks inviting and tastes just as amazing as it looks.

How to Serve Bavette Steak with Roasted Garlic Pan Sauce and Creamy Mashed Potatoes Recipe

Garnishes

I always top the dish with fresh sliced chives because they add a pop of green color and a subtle onion flavor that complements the richness perfectly. Sometimes I also toss on a little cracked black pepper for a mild heat and rustic look.

Side Dishes

This recipe pairs beautifully with a light green salad dressed in lemon vinaigrette or even warm, crusty bread to soak up any extra pan sauce. For a hearty meal, steamed green beans or sautéed mushrooms make excellent additions.

Creative Ways to Present

For special occasions, I like serving this on rustic wooden boards with the steak sliced thin and fanned out. Drizzling the pan sauce artistically over the potatoes and steak creates a restaurant-quality feel at home. Garnishing with edible flowers or microgreens adds a lovely, fresh touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the steak slices and mashed potatoes separately in airtight containers in the fridge. This helps maintain their individual flavors and textures without them getting soggy or mixing too much.

Freezing

While I usually eat this dish fresh, the mashed potatoes freeze well if wrapped tightly. The steak and vegetable textures don’t hold up as nicely after freezing, so if you plan to freeze, consider prepping the components separately and combining after reheating.

Reheating

To reheat leftovers, warm the mashed potatoes gently on low heat with a splash of milk or reserved potato water to keep them creamy. Gently reheat the steak in a pan over medium-low heat to avoid overcooking, and warm the sauce separately to bring back that glossy finish.

FAQs

Final Thoughts

This Bavette Steak with Roasted Garlic Pan Sauce and Creamy Mashed Potatoes Recipe quickly became a favorite in my kitchen because it delivers restaurant-quality taste without the fuss. Whether you’re cooking for a date night, family dinner, or just craving some savory comfort, this meal is sure to satisfy and impress. Give it a try, and I’m confident you’ll start turning to it time and again when you want something special yet simple.

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