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Bavette Steak with Roasted Garlic Pan Sauce, Mashed Potatoes, and Asparagus Recipe

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★★★★★

4.1 from 23 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://foodiecara.com/bavette-steak-with-roasted-garlic-pan-sauce-mashed-potatoes-and-asparagus-recipe/