Name: Bavette Steak & Roasted Garlic Pan Sauce
Prep time: 10 min
Cook time: PT-488158H40M34S
Total time: PT-488158H40M34S
Cuisine: American
Ingredients: 12 oz Yukon Gold potatoes; ¼ oz chives, thinly sliced; 6 oz asparagus, trimmed; 1 clove garlic, whole; 4 tbsp sour cream; 10 oz bavette steak; 1 unit beef demi-glace; 1 tbsp olive oil (not included); 1 tsp vegetable oil (not included); 2 tbsp butter (not included); Salt and pepper (to taste)

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Short Description

A hearty, restaurant-quality meal featuring juicy bavette steak served alongside creamy mashed Yukon Gold potatoes and roasted asparagus—all topped with a rich roasted garlic demi-glace sauce infused with chives.

Why You’ll Love This Recipe

Full-flavored and satisfying: The steak’s savory juices and demi-glace sauce elevate every bite.
Creamy comfort meets fresh crunch: Smooth sour cream mashed potatoes balanced by crisp roasted asparagus.
Elegant yet approachable: Perfect for both weeknight dinners and special occasions.
Flavor-forward with simple ingredients: Roasting garlic and blending with demi-glace creates a deep, gourmet taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Serves 2 (adjust for 4):

12 oz Yukon Gold potatoes
¼ oz chives, thinly sliced
6 oz asparagus, trimmed
1 clove garlic, whole
4 tbsp sour cream
10 oz bavette steak
1 unit beef demi-glace
Not included in delivery:
- 1 tbsp olive oil
- 1 tsp vegetable oil
- 2 tbsp butter
- Salt and pepper

Directions

Prep and Preheat
- Position oven rack in the middle and preheat to 400°F.
- Dice potatoes into ½-inch pieces. Slice chives. Trim asparagus.
- Wrap garlic clove in foil with a drizzle of olive oil, plus salt and pepper—seal into a packet.
Roast Garlic and Asparagus
- Place garlic packet on a baking sheet and roast for 15 minutes.
- Then add asparagus to the sheet, drizzle with olive oil, salt, and pepper. Roast additional 10–12 minutes until garlic is soft and asparagus is tender and browned.
Make Mashed Potatoes
- Boil potatoes in salted water until fork-tender (15–20 minutes). Reserve ½ cup cooking liquid, then drain.
- Mash potatoes in pot, then stir in sour cream, half the chives, salt, and pepper. Add cooking liquid gradually until creamy. Keep covered off heat.
Cook the Steak
- Pat steak very dry and season with salt and pepper.
- Heat a drizzle of oil in a pan over medium-high heat and cook steak 5–7 minutes per side until desired doneness.
- Let rest on a cutting board; wipe out the pan afterward.
Make the Sauce
- Mash roasted garlic into a smooth paste.
- In the steak pan, melt 1 tbsp butter; add half the garlic paste (more to taste) and cook 1 minute.
- Pour in demi-glace and ¼ cup water; simmer 1–2 minutes until slightly thickened. Remove from heat and stir in remaining butter and any steak juices. Season to taste.
Finish and Serve
- Slice steak against the grain.
- Plate potatoes, asparagus, and steak.
- Spoon garlic demi-glace over steak and potatoes.
- Garnish with remaining chives and serve immediately.

Servings And Timing

Yield: Serves 2 (scale up for 4)
Prep Time: ~10 minutes
Roasting Time: ~25–27 minutes (garlic + asparagus)
Mashed Potatoes & Steak: ~20–25 minutes (overlaps)
Total Time: About 35–40 minutes

Variations

Swap demi-glace for red wine reduction or mushroom gravy for a different rich sauce.
Replace asparagus with roasted Brussels sprouts or green beans.
Use sour cream swaps: crème fraîche or Greek yogurt for a tangy twist.
Substitute Yukon Gold with russet potatoes or try blended roasted garlic into the mash.
Add a spicy kick with red pepper flakes in the sauce.

Storage/Reheating

Refrigerator: Store components separately in airtight containers for up to 3 days.
Reheating: Gently reheat mashed potatoes and steak in a pan; reheat asparagus briefly to retain crunch. Rewarm sauce on low, adding a splash of water if thickened.

FAQs

Can I Use a Different Cut of Steak?

Yes—flank, skirt, or hanger steak works well. Just adjust cooking time based on thickness.

What’s the Best Way to Reheat the Steak?

Use a skillet over medium-low heat or a warm oven, covered in foil to preserve juiciness.

Can I Prepare This Ahead?

Yes—roast garlic earlier in the day and prepare the mashed potatoes ahead to save time before serving.

Can I Skip the Demi-Glace?

You can, but it adds depth and richness. A red wine pan sauce or reduced broth can be good substitutes.

How Do I Get the Potatoes Extra Creamy?

Use warm cooking liquid and hot butter. The added liquid helps achieve ultra-smooth texture.

Is there a Dairy-Free Option?

Replace sour cream with coconut cream and use dairy-free demi‑glace or mushroom-based gravy.

What Temperature Should the Steak Be Cooked To?

Medium-rare to medium (130–140°F) retains tenderness; adjust to your preference.

Why Roast the Garlic Instead of Using Raw?

Roasting mellows garlic’s bite and adds sweet, caramelized complexity to the sauce.

Can I Make This Meal Vegetarian?

Yes—skip steak and demi-glace. Swap roasted mushrooms instead and use a vegetable reduction sauce.

What Wine Pairs Best with This Dish?

A robust red like Cabernet Sauvignon or Malbec complements the garlic butter and demi-glace flavors well.

Conclusion

This Bavette Steak with Roasted Garlic Pan Sauce is a beautifully balanced and flavorful dish—comforting, rich, and elegant without complicated steps. The creamy mashed potatoes and crisp asparagus provide the perfect sides for the silky garlic demi-glace. Ready in about 40 minutes, it’s a great centerpiece for a special dinner or a cozy weeknight feast.

Maggie