Bavette Steak & Roasted Garlic Pan Sauce Recipe
Indulge in a gourmet dining experience at home with this recipe for Bavette Steak & Roasted Garlic Pan Sauce, served alongside creamy Mashed Potatoes and flavorful Asparagus. A mouthwatering dish that is sure to impress!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting, Boiling, Pan-Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Mashed Potatoes:
- 12 ounces Yukon Gold Potatoes
- ¼ ounce Chives
- 4 tablespoons Sour Cream
Asparagus:
- 6 ounces Asparagus
Roasted Garlic Pan Sauce:
- 1 clove Garlic
- 1 unit Beef Demi-Glace
Bavette Steak:
- 10 ounces Bavette Steak
Additional:
- 1 tablespoon Olive Oil
- 1 teaspoon Vegetable Oil
- 2 tablespoons Butter
- Salt and Pepper
Instructions
- Prep: Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. Dice potatoes and slice chives. Trim asparagus. Peel and drizzle garlic with olive oil, salt, and pepper. Roast garlic on a baking sheet for 15 minutes. Add asparagus and roast for another 10-12 minutes.
- Make Mashed Potatoes: Boil potatoes until tender, then mash with sour cream, chives, salt, and pepper.
- Cook Steak: Season and cook steak in a pan until desired doneness.
- Make Sauce: Mash roasted garlic, then cook with butter, demi-glace, and water until thickened. Finish with more butter and season.
- Finish and Serve: Slice steak, plate with potatoes and asparagus, top with sauce, and garnish with chives.
Notes
- Allergens: Milk
- The quantities provided are averages.
- Due to suppliers, nutritional facts can vary.
Nutrition
- Serving Size: 1 serving
- Calories: 800 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 49 g
- Saturated Fat: 21 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 150 mg
