Bavette Steak & Creamy Horseradish Sauce
with Crispy Onion Petals, Fingerling Potatoes & Broccoli
- Eggs
- Milk
- Wheat
The hottest ticket in town is your own dinner table! You’ll season and sizzle up juicy seasoned bavette steaks, while delicate tempura-battered onion petals fry to golden-brown perfection. Pair it all with roasted fingerling potatoes and broccoli, and drizzle with creamy horseradish sauce for a zippy, decadent finish.
Ingredients
12 ounce
Fingerling Potatoes
8 ounce
Broccoli
1 unit
Lemon
1 unit
Onion
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
4 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 teaspoon
Dijon Mustard
10 ounce
Bavette Steak
1 tablespoon
Bold & Savory Steak Spice
1 cup
Panko Breadcrumbs
(Contains: Wheat)
82
Tempura Mix
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Fry Seasoning
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise. Cut broccoli into bite-size pieces if necessary. Quarter lemon. Halve, peel, and slice onion into 1-inch wedges; separate layers to create onion petals.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, half the thyme (all for 4 servings), salt, and pepper. • Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack for 20-25 minutes. (For 4, spread potatoes and broccoli out across two baking sheets. Roast on top and middle racks, swapping positions halfway through.)
• Meanwhile, in a small bowl (medium bowl for 4 servings), combine mayonnaise, sour cream, horseradish sauce, mustard, and a squeeze of lemon juice. (TIP: Add more lemon juice for a tangier sauce!) Taste and season with salt and pepper. • Place panko in a large bowl. • In a medium bowl (second medium bowl for 4), combine tempura batter mix, Fry Seasoning, 1⁄2 cup cold water (1 cup for 4), salt, and pepper; whisk until smooth.
• Add onion petals to bowl with batter; stir until evenly coated. • Working a few pieces at a time, let any excess batter drip off. Add onion petals to bowl with panko; gently toss until evenly coated. • Transfer coated onion petals to a plate.
• Pat steak* dry with paper towels and season all over with Steak Spice, salt, and pepper; rub to evenly coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest for at least 5 minutes.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add coated onion petals in an even layer. TIP: Don’t overcrowd the pan! You may need to work in batches. • Cook until petals begin to brown, 1-3 minutes. (Lower heat if petals begin to brown too quickly.) Flip and cook until golden brown all over, 1-2 minutes more. • Transfer crispy onion petals to a paper- towel-lined plate. Season with salt.
• Slice steak against the grain. • Divide steak, potatoes, broccoli, and crispy onion petals between plates. Spoon as much creamy horseradish sauce as you like over steak; serve with any remaining lemon wedges and any remaining sauce on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the horseradish sauce, calling it "divine" and a great complement to the steak 🍲.
- Ease of prep: Some found the recipe time-consuming, especially the onion petals; consider simplifying or skipping this step.
- Suggestions: For juicier results, sear the steak on high heat; adjust seasoning to taste as some found it too peppery.
- Leftovers: Generous portions left some with extra food; consider reducing sides for a more balanced meal.
- Texture: Several noted the steak was tough or chewy; request a more tender cut if possible.
Reviews from our home cooks
This meal was delicious, the onion petals were absolutely delicious. The Creamy Horseradish sauce was a great compliment to the Bavette Steak. The roasted potatoes and broccoli were also a delicious touch. All in all a great meal. My husband and I truly enjoyed every bite. Thank-you
The steak and the horseradish sauce were good, and the crispy onions were good but a total pain to make--overall decent but a lot of work. Not sure I'd order again.
I skip the onions every time...too much effort with everything else. I just roast them with the potato...so no loss. LOVE bavette steak recipes.
I really liked the steak, broccoli and potatoes. The sauce was a little moorish. I'm glad I served it on the side rather than on top the steak. I thought the steak seasoning was good on its own. I felt the onion petals were unnecessary. I would have preferred Caramelized onions and mushrooms to pair with the steak instead or just more veg. It seemed like a lot of work.
The horseradish sauce added a wonderful flavor to the meat and vegetables. The onions were quite time consuming to make but tasty.
The Horseradish sauce was great. The onion petals were a pain in the ass . . the panko didn't stick well, time consuming to fry. They turned out okay but not sure it was worth the effort or the mess! LOL!
I LOVE this Steak! Don't overcook it...I like my steak med- rare; and I stood at the kitchen counter and demolished it!! Had the onion as an appetizer and just munched on the broccoli and potatoes. Wonderful meal!
That horseradish sauce really made the meat delicious. I think it would have been better if it was a different cut of steak as I found this one hard to eat a little tough. But flavors all over the place deserve the four stars.
A little extra work but worth it. The steak rub had a great gremolata like flavor, the steak itself was great & the onion petals were a real treat I normally wouldn't go to the trouble of doing otherwise. Everyone loved it!
Everything is so good together, deep frying was straight forward and pretty simple with really good tasty results. Only thing bringing this down would be the sauce. Might be a personal thing but the sauce didn't go with anything, the taste always stuck out in a bad way.
