Name: Bavette Steak & Roasted Garlic Pan Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces Yukon Gold Potatoes; ¼ ounce Chives; 4 tablespoons Sour Cream; 6 ounces Asparagus; 1 clove Garlic; 1 unit Beef Demi-Glace; 10 ounces Bavette Steak; 1 tablespoon Olive Oil; 1 teaspoon Vegetable Oil; 2 tablespoons Butter; Salt and Pepper

If you’re searching for a knockout dinner that brings steakhouse finesse straight to your own kitchen, Bavette Steak & Roasted Garlic Pan Sauce is about to become your new obsession. With savory, richly seared bavette steak, buttery roasted garlic sauce, fluffy mashed Yukon Gold potatoes, and caramelized asparagus, this dish masters the balance of rustic comfort and elevated flavor. Whether you’re impressing guests or treating yourself to a special night in, Bavette Steak & Roasted Garlic Pan Sauce delivers unmatched depth and tenderness with every bite.

Bavette Steak & Roasted Garlic Pan Sauce Recipe - Recipe Image

Ingredients You’ll Need

Great dishes begin with great ingredients, and this one is no exception. Each choice here adds something essential—think creamy textures, bright pops of color, and those irresistible layers of flavor that turn a meal into a memory.

Yukon Gold Potatoes: Their natural creaminess and buttery yellow flesh make for dreamy mashed potatoes.
Chives: These delicate herbs add freshness and a subtle oniony lift to both your potatoes and as a final garnish.
Asparagus: Crisp, green, and roasted until slightly caramelized, providing crunch and color on the plate.
Garlic: Roasted until sweet and mellow, this becomes the star of your pan sauce.
Sour Cream (contains milk): Whips into potatoes for a tangy, smooth finish.
Bavette Steak: Similar to flank but more tender, this steak soaks up flavor and cooks beautifully in a pan.
Beef Demi-Glace (contains milk): A rich and concentrated base that infuses the pan sauce with deep, meaty character.
Olive Oil: For roasting and searing, choose a quality olive oil for the best results.
Vegetable Oil: Helps achieve a perfect steak sear thanks to its high smoke point; just a teaspoon does the trick.
Butter (contains milk): Adds that velvety richness to your pan sauce and mashed potatoes.
Salt: Essential for bringing out the natural flavors of every component.
Pepper: Freshly ground black pepper finishes everything with a gentle heat.

How to Make Bavette Steak & Roasted Garlic Pan Sauce

Step 1: Prep Your Veggies and Aromatics

Let’s get organized! Preheat your oven to 400 degrees. Start by dicing your Yukon Gold potatoes into bite-sized, ½-inch pieces for even cooking. Thinly slice your chives and trim the woody ends off your asparagus. For the roasted garlic, peel a whole clove, place it on a small piece of foil, drizzle with olive oil, season with salt and pepper, and wrap it up tight. Simple prep now means flawless results later.

Step 2: Roast Garlic and Asparagus

Roasting creates a sweet, mellow garlic and irresistibly savory asparagus. Place your foil-wrapped garlic packet on a baking sheet and roast on the middle rack for 15 minutes. Next, toss your asparagus with a good drizzle of olive oil, salt, and pepper, then add it to the same baking sheet. Roast everything for another 10–12 minutes, until the garlic is golden and the asparagus is just-tender and caramelized at the edges.

Step 3: Make Mashed Potatoes

While your veggies roast, add potatoes to a large pot, cover with salted water by about 2 inches, and bring to a boil. Cook until fork-tender, 15–20 minutes. Reserve a little of that starchy cooking water before draining. Return the potatoes to the pot and mash until creamy, blending in sour cream, half the chives, and seasoning to taste. Splash in some reserved water for extra silkiness, then cover to keep warm.

Step 4: Cook the Steak

It’s steak time! Pat your bavette steak very dry with paper towels, then season on all sides with salt and pepper. Heat a splash of vegetable oil in a large pan over medium-high until shimmering. Add the steak and sear for 5–7 minutes per side, or until it reaches your ideal doneness. Transfer the steak to a cutting board to rest and keep those flavorful juices—they’ll join the sauce soon!

Step 5: Make the Roasted Garlic Pan Sauce

This is where Bavette Steak & Roasted Garlic Pan Sauce really shines. Take your roasted garlic, mash it into a smooth paste, then melt a tablespoon of butter in the steak pan. Add half of the mashed garlic (more if you’re feeling bold) and let it sizzle for a minute. Pour in beef demi-glace and water, stirring and simmering until the sauce thickens a bit. Turn off the heat, swirl in the last bit of butter and those reserved steak juices, and season as needed—a liquid gold finish!

Step 6: Finish and Serve

Slice your bavette steak thinly against the grain for maximum tenderness. Divide the mashed potatoes, roasted asparagus, and steak slices among plates. Drizzle everything generously with your gorgeous roasted garlic pan sauce, then scatter the remaining chives over the top. That’s an unforgettable plate of Bavette Steak & Roasted Garlic Pan Sauce in every glorious sense.

How to Serve Bavette Steak & Roasted Garlic Pan Sauce

Garnishes

A fresh sprinkle of chives across the finished plate adds a burst of green and a little punch. For extra flair, try a light drizzle of high-quality olive oil or a shower of flaky sea salt. Even a few grinds of black pepper just before serving can make the Bavette Steak & Roasted Garlic Pan Sauce pop visually and flavor-wise.

Side Dishes

The mashed potatoes and roasted asparagus are classics, but you can easily swap in seasonal veggies, a tossed green salad, or even crispy roasted carrots for a colorful plate. Crusty bread is amazing for sopping up every drop of that pan sauce, making this meal as flexible as it is special.

Creative Ways to Present

Want to elevate your table? Serve Bavette Steak & Roasted Garlic Pan Sauce family-style on a big platter for dramatic effect, or individually plated for a more restaurant-inspired experience. For date nights, consider placing steak slices over a bed of mashed potatoes, then artfully fanning out asparagus and spooning sauce over everything—it’s pure edible artistry.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store sliced bavette steak and asparagus in an airtight container, and keep mashed potatoes and pan sauce separately. Everything will keep fresh in the fridge for up to 3 days. Reuniting the full Bavette Steak & Roasted Garlic Pan Sauce meal is a breeze, even after a busy day.

Freezing

The steak and pan sauce freeze well for up to 2 months, ideally in sealed containers or freezer-safe bags. Mashed potatoes can be frozen too, though the texture may become slightly less creamy. For best results, freeze the components separately and thaw overnight in the fridge before reheating.

Reheating

For a quick lunch or second dinner, reheat steak slices and asparagus gently in a skillet with a splash of water or beef stock. Warm mashed potatoes over low heat, adding a bit of milk or butter to revive their creamy consistency. The pan sauce can be reheated over low heat as well—just keep it gentle, stirring as it warms, to preserve its silkiness.

FAQs

What makes bavette steak different from flank or skirt steak?

Bavette steak is cut from the sirloin flap, making it more tender and often juicier than flank or skirt. It readily absorbs marinades and cooks up beautifully with a quick pan-sear, which is why it’s perfect for recipes like Bavette Steak & Roasted Garlic Pan Sauce.

Can I substitute another cut of steak if I can’t find bavette?

Absolutely! Flank, hanger, or even skirt steak are good stand-ins—just be sure to slice them thinly against the grain for the most tender result when making Bavette Steak & Roasted Garlic Pan Sauce.

I don’t have beef demi-glace; what else can I use?

If you can’t find beef demi-glace, try reducing good-quality beef stock with a splash of red wine, or use concentrated beef broth—they’ll still provide a rich background for the roasted garlic pan sauce.

How do I know when my steak is perfectly cooked?

A meat thermometer is handy: medium-rare is 130–135 degrees F, medium is 140–145 degrees. Let the steak rest after cooking; the temperature will rise slightly and juices will redistribute, making Bavette Steak & Roasted Garlic Pan Sauce that much more flavorful.

Can I make any of the components ahead?

Yes! Both the roasted garlic and mashed potatoes can be made a day ahead and reheated. In fact, prepping them early means you’ll be able to focus on the steak and sauce, making Bavette Steak & Roasted Garlic Pan Sauce a low-stress, high-reward recipe for entertaining.

Final Thoughts

This recipe truly captures the magic of a restaurant-worthy meal, all in your own kitchen. Don’t be surprised if Bavette Steak & Roasted Garlic Pan Sauce makes regular appearances at your dinner table—it’s the kind of dish that’s just too delicious to save for a special occasion. Give it a try, savor every bite, and enjoy the applause from yourself and your lucky guests!