why make this recipe
Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus is a delightful meal that combines tender steak, flavorful sauce, creamy mashed potatoes, and crisp asparagus. This dish is perfect for a special occasion or a cozy dinner at home. The roasted garlic adds a rich depth of flavor, while the vibrant asparagus adds a touch of freshness. It’s a satisfying and well-rounded meal that everyone will enjoy!
how to make Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
Ingredients:
- 12 ounces Yukon Gold Potatoes
- ¼ ounce Chives
- 6 ounces Asparagus
- 1 clove Garlic
- 4 tablespoons Sour Cream
- 10 ounces Bavette Steak
- 1 unit Beef Demi-Glace
- 1 tablespoon Olive Oil
- 1 teaspoon Vegetable Oil
- 2 tablespoons Butter
- Salt
- Pepper
Directions:
Adjust the rack to the middle position and preheat the oven to 400 degrees. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Thinly slice the chives. Trim and discard the woody bottom ends from the asparagus. Peel the garlic; place the whole clove in the center of a small piece of foil, drizzle with olive oil, and season with salt and pepper. Cinch into a packet.
Place the foil packet with garlic on a baking sheet. Roast on the middle rack for 15 minutes, then add the asparagus to the same sheet. Carefully toss with a large drizzle of olive oil, salt, and pepper. Return to the oven until the garlic is softened and the asparagus is browned and tender, about 10-12 minutes more.
Meanwhile, place the potatoes in a large pot with enough salted water to cover them by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Reserve ½ cup of potato cooking liquid, then drain. Return the potatoes to the pot; mash until smooth. Stir in sour cream, half the chives, salt, and pepper. Add reserved potato cooking liquid a splash at a time as needed until the potatoes are creamy. Keep covered off heat until ready to serve.
While the potatoes cook, pat the steak very dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to the desired doneness, about 5-7 minutes per side. Turn off the heat and transfer to a cutting board to rest. Wipe out the pan.
Once the garlic is done, carefully transfer it to a cutting board and mash with a fork until smooth. Melt 1 tablespoon of butter (2 tablespoons for 4 servings) in the pan used for steak. Add the garlic (start with half and add more to taste) and cook for 1 minute. Add demi-glace and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, about 1-2 minutes. Turn off the heat. Stir in another tablespoon of butter (2 tablespoons for 4) and any resting juices from the steak. Season with salt and pepper.
Slice the steak against the grain. Divide the potatoes, asparagus, and steak between plates. Top the steak and potatoes with sauce. Garnish with remaining chives and serve.
how to serve Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
Serve this delicious meal on warm plates for a comforting experience. A nice glass of red wine pairs well with the rich flavors of the steak and sauce. You can also add a side salad for some extra crunch!
how to store Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
If you have leftovers, place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
tips to make Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
- Make sure to pat the steak dry before cooking. This helps achieve a nice sear.
- Don’t rush the mash! Take your time to mix and make it creamy.
- Feel free to adjust the seasoning to your liking.
variation
You can replace the bavette steak with flank steak or even chicken if you prefer. Additionally, try adding other vegetables, like carrots or green beans, for variation.
FAQs
Q: Can I use another type of potato?
A: Yes, you can use other potatoes like Russet or Red potatoes, but Yukon Gold offers a great creamy texture.
Q: Is this dish suitable for meal prep?
A: Yes, it stores well and makes for great reheated meals throughout the week.
Q: What can I serve with this dish?
A: This dish is hearty on its own but pairs well with a light salad or crusty bread.
Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
Ingredients
For the Mashed Potatoes
- 12 ounces Yukon Gold Potatoes Diced into ½-inch pieces
- ¼ ounce Chives Thinly sliced
- 1 clove Garlic For roasting and flavoring
- 4 tablespoons Sour Cream For creaminess
For the Steak and Asparagus
- 6 ounces Asparagus Trimmed and ready for roasting
- 10 ounces Bavette Steak Pat dry before cooking
- 1 unit Beef Demi-Glace
- 1 tablespoon Olive Oil For roasting garlic
- 1 teaspoon Vegetable Oil Used for cooking steak
- 2 tablespoons Butter To finish the sauce
- Salt Salt To taste
- Pepper Pepper To taste
Instructions
Preparation
- Adjust the rack to the middle position and preheat the oven to 400°F.
- Wash and dry all produce.
- Dice the potatoes into ½-inch pieces, thinly slice the chives, and trim and discard the woody ends from the asparagus.
- Peel the garlic and place the whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper, then cinch into a packet.
Roasting
- Place the foil packet with garlic on a baking sheet and roast on the middle rack for 15 minutes.
- Add the asparagus to the same sheet, toss with olive oil, salt, and pepper, and return to the oven until garlic is softened and asparagus is browned, about 10-12 minutes more.
Cooking Potatoes
- Place the potatoes in a large pot with enough salted water to cover them by 2 inches. Bring to a boil and cook until tender, about 15-20 minutes.
- Reserve ½ cup of potato cooking liquid, then drain and return the potatoes to the pot; mash until smooth.
- Stir in sour cream, half the chives, salt, and pepper, adding reserved cooking liquid as needed until creamy.
Cooking Steak
- Pat the steak dry with paper towels, season with salt and pepper, and heat oil in a large pan over medium-high heat.
- Add the steak and cook to desired doneness, about 5-7 minutes per side. Transfer to a cutting board to rest.
Making Sauce
- Once the garlic is done, mash it with a fork until smooth.
- Melt 1 tablespoon of butter in the pan used for steak, add garlic and cook for 1 minute.
- Add demi-glace and ¼ cup water, simmer until slightly thickened, about 1-2 minutes. Stir in another tablespoon of butter and any resting juices from the steak, then season with salt and pepper.
Serving
- Slice the steak against the grain. Divide the potatoes, asparagus, and steak between plates.
- Top steak and potatoes with sauce, garnish with remaining chives, and serve.