Description
This Bavette Steak & Roasted Garlic Pan Sauce recipe offers a delicious, restaurant-quality meal featuring tender bavette steak cooked to perfection, paired with creamy mashed fingerling potatoes infused with sour cream and fresh chives, roasted asparagus, and a rich roasted garlic demi-glace pan sauce. Ideal for an impressive yet approachable dinner.
Ingredients
Units
Scale
Vegetables & Herbs
- 12 ounce Fingerling Potatoes
- 1/4 ounce Chives
- 6 ounce Asparagus
- 1 clove Garlic
Dairy
- 2 tablespoon Sour Cream (Contains: Milk)
- 2 tablespoon Butter (Contains: Milk, divided)
Proteins
- 10 ounce Bavette Steak
Pan Sauce
- 1 unit Beef Demi-Glace (Contains: Milk)
- 1/4 cup Water (for sauce)
Other
- 1 tablespoon Olive Oil (plus a large drizzle for asparagus)
- 1 teaspoon Cooking Oil (for steak)
- Salt
- Pepper
Instructions
- Preheat and Prep: Adjust oven rack to middle position and preheat the oven to 400°F. Wash and dry all produce thoroughly.
- Prepare Garlic and Vegetables: Peel the garlic clove and place it in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper, then wrap tightly to form a foil packet. Trim woody ends from the asparagus and dice the fingerling potatoes into ½-inch pieces. Thinly slice the chives, dividing half for potatoes and reserving rest for garnish.
- Roast Garlic and Asparagus: Place the garlic foil packet on a baking sheet and roast for 15 minutes. Then add the asparagus to the same sheet, drizzle with olive oil, and season with salt and pepper. Toss carefully to coat, then return to the oven and roast for another 10-12 minutes until garlic is soft and asparagus is browned and tender.
- Boil and Mash Potatoes: While roasting, place diced potatoes in a large pot with salted water covering by 2 inches. Bring to a boil and cook for 15-20 minutes until fork tender. Reserve ½ cup of the cooking liquid, drain potatoes, and return them to the pot. Mash until smooth, stirring in sour cream, half the chives, salt, and pepper. Add reserved cooking liquid gradually to achieve creamy consistency. Cover and keep warm off the heat.
- Cook the Steak: Pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat cooking oil in a large pan over medium-high heat and sear steak until desired doneness, about 5-7 minutes per side. Remove steak from pan and let rest on a cutting board. Wipe out the pan for sauce preparation.
- Make Roasted Garlic Pan Sauce: Carefully remove roasted garlic from foil and mash smooth with a fork. Melt 1 tablespoon butter in the skillet over medium-high heat. Add half the mashed garlic and cook for 30 seconds. Stir in beef demi-glace and ¼ cup water, simmer until slightly thickened, about 1-2 minutes. Turn off heat and stir in remaining butter and any steak juices. Season with salt and pepper to taste.
- Serve: Slice steak against the grain. Plate mashed potatoes, asparagus, and steak. Spoon pan sauce over the steak and mashed potatoes, then garnish with remaining chives. Serve immediately for the best flavor.
Notes
- Use residual potato cooking liquid to adjust mashed potato texture for creaminess without thinning too much.
- Resting the steak allows juices to redistribute for a juicier bite.
- Roasted garlic adds a mellow, sweet garlic flavor to the sauce—add more if you prefer a stronger garlic taste.
- Adjust asparagus roasting time depending on thickness; thicker spears may need a couple extra minutes.
- Bavette steak is a flavorful but lean cut; avoid overcooking to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 110 mg
