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 weāre 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 thatās 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
ā¢ Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. ā¢ Peel and dice potatoes into Ā½-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.
ā¢ 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. ā¢ 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. ā¢ Once potatoes are tender, drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper. ā¢ Keep covered off heat until ready to serve.
ā¢ 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. ā¢ 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.
ā¢ Pat steak* dry with paper towels; season with salt and pepper. ā¢ 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. ā¢ Transfer to a cutting board to rest.
ā¢ Melt 1 TBSP butter in pan used for steak over medium-high heat. Add garlic and cook until fragrant, 30 seconds. ā¢ Stir in demi-glace and Ā¼ cup water (1ā3 cup for 4 servings). Bring to a boil, then reduce to a simmer. ā¢ Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
ā¢ Slice steak against the grain. ā¢ 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:Ā Many loved the demi-glace sauce, calling it "delicious" and "fantastic," though some found it too salty or strong.
- Ease of prep:Ā Several noted the recipe was more complex, with tricky timing to keep everything warm while finishing other components.
- Suggestions:Ā Consider searing the steak, then finishing in the oven for more even cooking. Try adding less sour cream to the mashed potatoes.
- Portions:Ā Some felt the steak portions were small for the premium price, while others found the overall meal satisfying.
- Tenderness:Ā Opinions varied widely; many praised the steak as "tender" and "juicy," while others found it tough or chewy.
