Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe
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The Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe is an absolute game-changer when you want a restaurant-quality meal at home without the fuss. This dish treats you to tender, juicy bavette steak bursting with rich, savory flavor thanks to a luscious roasted garlic pan sauce that perfectly complements the creamy, buttery mashed Yukon Gold potatoes and crisp-tender asparagus. Each element balances beautifully to create a comforting yet elevated dinner that’s sure to impress anyone at your table. Whether it’s a special night or a weekend indulgence, this recipe is a winner every time.
Ingredients You’ll Need
Keeping things simple is key here. The ingredients may be straightforward, but each one plays an essential role: from the buttery Yukon Gold potatoes giving velvety creaminess to the fresh asparagus adding vibrant color and bright, grassy notes, and of course, the bavette steak bringing robust, beefy depth. The roasted garlic and demi-glace come together to make an unforgettable sauce that ties everything together.
- 12 ounce Yukon Gold Potatoes: Perfect for smooth, creamy mashed potatoes with a naturally buttery texture.
- ¼ ounce Chives: Adds a gentle onion-like freshness and gorgeous green garnish.
- 6 ounce Asparagus: Brings a crisp, earthy crunch and lovely color to the plate.
- 1 clove Garlic: Roasted to mellow sweetness that enriches the pan sauce beautifully.
- 4 tablespoon Sour Cream: Enhances mashed potatoes with tangy creaminess and silky texture.
- 10 ounce Bavette Steak: The star of the show – tender, flavorful, and perfect for quick searing.
- 1 unit Beef Demi-Glace: Creates a deeply savory pan sauce base with intense beef flavor.
- 1 tablespoon Olive Oil: For roasting garlic and asparagus, adding a fruity richness.
- 1 teaspoon Vegetable Oil: Provides high-heat cooking for the steak without burning.
- 2 tablespoon Butter: Adds luscious silkiness to mashed potatoes and finished sauce.
- Salt: The magical seasoning that pulls all flavors into perfect harmony.
- Pepper: Adds subtle heat and balances the flavors.
How to Make Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe
Step 1: Prep and Roast Garlic with Asparagus
Start by setting your oven to 400 degrees with a rack in the middle position. Peel the garlic clove and place it in a little foil packet drizzled with olive oil, seasoned lightly with salt and pepper. Pop this into the oven to roast. After 15 minutes, add trimmed asparagus to the same baking sheet, toss it in olive oil, salt, and pepper, and roast everything together until the garlic softens and asparagus turns tender and deliciously caramelized. This step builds the foundational flavors for your dish.
Step 2: Cook and Mash the Potatoes
While your garlic and asparagus roast, boil diced Yukon Gold potatoes in generously salted water until fork-tender, about 15-20 minutes. Drain, then mash the potatoes with sour cream, half the chives, salt, and pepper. Use some reserved potato water to adjust the consistency to creamy perfection. These potatoes will be rich, smooth, and utterly comforting, making a perfect counterpoint to the steak and sauce.
Step 3: Sear the Bavette Steak
Pat the steak dry and season it well with salt and pepper. Heat a splash of vegetable oil in a pan over medium-high heat, then sear the steak for about 5-7 minutes per side, depending on your desired doneness. Set the steak aside to rest once cooked – this resting is crucial to lock in the juices that keep your steak tender and flavorful.
Step 4: Make the Roasted Garlic Pan Sauce
After roasting, mash the garlic gently and melt butter in the steak pan. Add garlic, cook it for a minute to awaken those sweet flavors, then stir in the beef demi-glace and a bit of water. Let the sauce simmer until slightly thickened, then stir in more butter and any steak juices. The result is a silky, deeply savory sauce that elevates the entire dish.
Step 5: Assemble and Serve
Slice the rested steak against the grain for perfect tenderness. Plate with a generous scoop of mashed potatoes and the roasted asparagus. Drizzle the roasted garlic pan sauce over the steak and potatoes, garnish with remaining chives, and you’re ready to dive into an unforgettable meal.
How to Serve Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe
Garnishes
Add a sprinkle of fresh chopped chives for a burst of color and mild onion flavor that brings brightness to the plate. A touch of freshly cracked black pepper right before serving adds a lovely finishing kick.
Side Dishes
Though the roasted asparagus and creamy mashed potatoes already shine, consider pairing this dish with a light arugula salad dressed in lemon vinaigrette to add a peppery freshness that complements the steak beautifully.
Creative Ways to Present
For a dinner party, platter-style serving works wonderfully: arrange sliced steak alongside the mashed potatoes topped with sauce, and fan the asparagus on the side. This presentation showcases the vibrant colors and rustic elegance of the dish, inviting guests to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak, sauce, potatoes, and asparagus separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the best texture and flavor on reheating.
Freezing
The mashed potatoes freeze well when stored in a freezer-safe container without a lid to prevent moisture buildup—seal tightly after freezing. However, steak and asparagus are best eaten fresh for optimal texture; freezing can dry them out.
Reheating
Warm mashed potatoes gently in the microwave or on the stovetop with a splash of milk or water to loosen. Reheat steak slices quickly in a pan over medium heat or in the oven to avoid overcooking. For asparagus, a quick sauté or warming on a baking sheet at low heat works best to retain crispness.
FAQs
What is bavette steak and why use it?
Bavette steak is a cut from the lower belly of the cow, known for its loose texture and rich, beefy flavor. It’s incredibly tender when cooked properly, making it perfect for quick searing and pairing with bold sauces like roasted garlic pan sauce.
Can I make this recipe for more than two servings?
Absolutely! Just multiply all the ingredients accordingly. Adjust cooking times slightly for thicker cuts of steak or larger quantities of potatoes and asparagus, but the method remains the same.
How do I know when the steak is cooked to the right doneness?
Using a meat thermometer is the most accurate: 130°F for medium-rare, 140°F for medium. Otherwise, touch test for firmness or cut a small slice to check the color. Resting the steak after cooking helps juices redistribute for maximum flavor.
What can I substitute for beef demi-glace?
If you can’t find demi-glace, a good quality beef broth or a mixture of beef bouillon with a splash of soy sauce and a little butter can work in a pinch to create a rich base for the sauce.
How do I make sure the mashed potatoes are creamy and smooth?
Use Yukon Gold potatoes because of their natural creaminess. Mashing while still hot and incorporating sour cream and butter helps. Adding reserved potato water little by little prevents them from becoming too stiff or dense.
Final Thoughts
I promise you, once you try this Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe, it will become a fast favorite in your dinner rotation. It’s the kind of dish that feels special but is surprisingly easy to pull off on a weeknight or for entertaining. The harmony of flavors and textures will keep everyone asking for seconds and you eagerly reaching for the recipe again.
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PrintBavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe
This Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus recipe offers a flavorful and balanced meal featuring tender, pan-seared bavette steak complemented by a rich roasted garlic demi-glace sauce. Served with creamy mashed Yukon Gold potatoes infused with fresh chives and perfectly roasted asparagus, this dish is perfect for an elegant yet approachable dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables & Herbs
- 12 ounces Yukon Gold Potatoes
- ¼ ounce Chives
- 6 ounces Asparagus
- 1 clove Garlic
Dairy & Condiments
- 4 tablespoons Sour Cream
- 2 tablespoons Butter (divided)
Meat & Sauces
- 10 ounces Bavette Steak
- 1 unit Beef Demi-Glace
Oils & Seasonings
- 1 tablespoon Olive Oil
- 1 teaspoon Vegetable Oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat and Prepare Vegetables: Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C). Wash and dry all produce thoroughly. Dice the Yukon Gold potatoes into ½-inch pieces for even cooking. Thinly slice the chives for garnish and flavor enhancement. Trim and discard the woody bottom ends of the asparagus. 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 cinch the foil to form a packet for roasting.
- Roast Garlic and Asparagus: Place the foil packet on a baking sheet and roast in the oven for 15 minutes to soften the garlic. After 15 minutes, add the asparagus to the same baking sheet. Drizzle the asparagus with olive oil and season with salt and pepper. Return to the oven and roast for an additional 10-12 minutes until the garlic is soft and the asparagus is browned and tender.
- Cook and Mash Potatoes: Meanwhile, put the diced potatoes in a large pot and cover with salted water by about 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Reserve ½ cup of the potato cooking liquid before draining the potatoes. Return the drained potatoes to the pot and mash until smooth. Stir in sour cream, half of the sliced chives, and season with salt and pepper. Add the reserved cooking liquid a little at a time until the potatoes reach a creamy texture. Keep the mashed potatoes covered and off heat until serving.
- Cook the Bavette Steak: While the potatoes cook, pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook for 5-7 minutes per side or until cooked to your desired level of doneness. Remove the steak from the pan and set aside on a cutting board to rest. Discard any excess fat and wipe out the pan.
- Make Roasted Garlic Pan Sauce: Once garlic has finished roasting, carefully transfer it to a cutting board and mash with a fork until smooth. Melt 1 tablespoon of butter in the pan used for the steak over medium heat. Add half of the mashed garlic, adding more according to taste, and cook for 1 minute to release the aroma. Pour in the beef demi-glace and ¼ cup of water, then simmer until the sauce thickens slightly, about 1-2 minutes. Turn off the heat and stir in another tablespoon of butter and any resting juices from the steak. Season the sauce with salt and pepper to taste.
- Serve: Slice the rested steak against the grain into thin strips. Plate the mashed potatoes and roasted asparagus alongside the steak slices. Spoon the roasted garlic pan sauce over the steak and potatoes. Garnish with the remaining sliced chives and serve immediately for an elegant, flavorful meal.
Notes
- Resting the steak after cooking allows juices to redistribute, ensuring a juicy and tender cut.
- Use Yukon Gold potatoes for their buttery texture and creamy mash consistency.
- Adjust seasoning in mashed potatoes and sauce to personal preference.
- You can substitute asparagus with green beans or broccoli if preferred.
- For an extra touch, add a splash of lemon juice to the asparagus before roasting for brightness.
- If demi-glace is unavailable, a good quality beef stock reduced to a thick sauce can be used as a substitute.
Keywords: bavette steak recipe, roasted garlic sauce, mashed potatoes, roasted asparagus, pan sauce, easy steak dinner
