Bavette Steak in a Demi Glace Sauce
with Caramelized Onion Mashed Potatoes & Roasted Green Beans
- Milk
Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Ultra-creamy mashed potatoes with caramelized onion and tender roasted green beans make it filling and hearty, while a demi glace pan sauce that’s spooned on top has savory complexity.
Ingredients
6 ounce
Green Beans
1 unit
Onion
6 tablespoon
Sour Cream
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
16 ounce
Potatoes
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Trim green beans if necessary. Halve, peel, and thinly slice onion. Peel and mince garlic.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Meanwhile, toss green beans on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 12-15 minutes. • Once potatoes are tender, drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes and green beans cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat steak* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest.
• Melt 1 TBSP butter in pan used for steak over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce to a simmer. • Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
• Slice steak against the grain. • Divide mashed potatoes, green beans, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with demi-glace sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the demi-glace sauce, calling it "delicious" and "fantastic," though some found it too salty or strong.
- Ease of prep: Several noted the recipe was more complex, with tricky timing to keep everything warm while finishing other components.
- Suggestions: Consider searing the steak, then finishing in the oven for more even cooking. Try adding less sour cream to the mashed potatoes.
- Portions: Some felt the steak portions were small for the premium price, while others found the overall meal satisfying.
- Tenderness: Opinions varied widely; many praised the steak as "tender" and "juicy," while others found it tough or chewy.
Reviews from our home cooks
The steak was very tender. I put the onions on my steak with the sauce and I thoroughly enjoyed the meal. I loved the potatoes. I only used one of the sour cream. Adding 3 I felt was a bit much, although I do love sour cream. As usual the roasted green beans were great as usual. Overall a great meal.
Husband was obsessed. The demi glaze turned out more like a gravy and it was a nice sauce over the steak. My 5 year old actually ate the green beans and he never ever does that.
Really loved the demi sauce! Would not have thought the caramelized onions would have been good on the potatoes, but together they complimented the steak. Very good!
It's amazing how well the caramelized onions amped up the flavor of the potatoes! The bavette was so tender it almost melted in your mouth and had very little fat.
I never cook red meat, let alone steak. This was SO GOOD. The roasted green beans were delicious and I liked the caramelized onions on the potatoes! Recipe was confusing - halve the onion? Or half the onion?
Just a suggestion -- I put my caramelized onion on the steak and it was delicious. It seemed wasted on the potatoes but a great addition to the steak.
This was amazing. The demi-glace was so delicious - I would have drunk it with a straw - it was that good!
The demi glaze sauce was very sweet. It should be offered on the side for those who do not like its sweetness. The mash potatoes had too much sour cream. A mix of sour cream and butter would have been less tart, and more rich. The steak was good though.
The Mashed potatoes called for way too much sour cream and I *love* sour cream. That combined with the onions was just not a good combo. Steak, sauce, and green beans were perfect, though!
