Bavette Steak & Burst Tomato Sauce
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Bavette Steak & Burst Tomato Sauce

Bavette Steak & Burst Tomato Sauce

over Creamy Garlic Parmesan Risotto


Tomato sauce is for way more than just pasta, people! Here, it shines atop bavette steak—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan creating their own silky sauce. (Cue the swoons.) To take things to the next level, everything is served over a creamy, dreamy Parmesan risotto. It’s perfect for elevating this already-rich and delicious meal—and for catching any extra sauce! Yeah, you may just feel the need to break out the guest-only plates for this one.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

2 clove


1 unit


2 unit

Chicken Stock Concentrate

¾ cup

Arborio Rice

10 ounce

Bavette Steak

4 ounce

Grape Tomatoes

5 teaspoon

Balsamic Vinegar

¼ cup

Parmesan Cheese

(Contains Milk)

2 tablespoon

Crème Fraîche

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4226 kJ
Calories1010 kcal
Fat56 g
Saturated Fat24 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber4 g
Protein42 g
Cholesterol170 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Paper Towel



Wash and dry all produce. Mince garlic. Peel and mince shallot. In a small pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). Bring to a boil over high heat, then reduce to a simmer.

Start Risotto

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, high-sided pan over medium heat. (TIP: If you don’t have a high-sided pan, use a medium pot.) Add garlic and cook, stirring, until fragrant, 30 seconds. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.

Finish Risotto

Add ½ cup stock to pan with rice; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. Season with salt and pepper.

Cook Steak

Once risotto has cooked 10 minutes, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a second large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Make Sauce

Heat a large drizzle of olive oil in pan used for steak over medium heat. Add shallot, tomatoes, and any resting juices from steak; season with salt and pepper. Cook until tomatoes begin to burst, 2-3 minutes. Stir in vinegar and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

Finish & Serve

Stir Parmesan, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings) into risotto. Season with salt and pepper. Thinly slice steak against the grain. Divide risotto between plates and top with steak. Spoon burst tomato sauce over steak.