Description
A hearty, restaurant-quality dish featuring juicy bavette steak, creamy mashed Yukon Gold potatoes, and roasted asparagus—finished with a rich roasted garlic demi-glace sauce and fresh chives.
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)
Instructions
- Preheat oven to 400°F. Dice potatoes into ½-inch pieces, slice chives, trim asparagus. Wrap garlic in foil with olive oil, salt, and pepper.
- Place garlic packet on a baking sheet and roast for 15 minutes. Add asparagus with olive oil, salt, and pepper; roast 10–12 minutes until tender.
- Boil potatoes in salted water until fork-tender (15–20 minutes). Reserve ½ cup liquid, then drain. Mash with sour cream, half the chives, salt, and pepper. Add cooking liquid as needed for creaminess. Cover to keep warm.
- Pat steak dry, season with salt and pepper. Heat vegetable oil in a pan over medium-high; cook steak 5–7 minutes per side to desired doneness. Rest steak on a board and wipe pan clean.
- Mash roasted garlic into paste. In the steak pan, melt 1 tbsp butter, add half the garlic paste and cook 1 minute. Stir in demi-glace and ¼ cup water; simmer 1–2 minutes. Remove from heat, stir in remaining butter and steak juices. Season to taste.
- Slice steak against the grain. Plate potatoes, asparagus, and steak. Spoon garlic sauce over top, garnish with remaining chives, and serve immediately.
Notes
- Substitute demi-glace with red wine reduction or mushroom gravy.
- Swap asparagus with Brussels sprouts or green beans.
- Use crème fraîche or Greek yogurt instead of sour cream.
- Try russet potatoes or mix roasted garlic into mash for variation.
- Add red pepper flakes for a spicy sauce twist.
- Store separately in fridge up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: Roasting and Pan-Seared
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 140 mg
