Bavette Steak in a Mushroom Sauce
with Caramelized Onion Mashed Potatoes & Roasted Carrots
- 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 and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Ingredients
1 unit
Onion
12 ounce
Carrot
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
4 ounce
Button Mushrooms
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 tablespoon (tbsp)
Cooking Oil
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 all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms. Peel and mince garlic.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast until browned and tender, 25-30 minutes. • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. • 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 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.
• Add 1 TBSP butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3-5 minutes. • 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 potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful steak and delicious mushroom sauce, though some found it too salty or sweet.
- Ease of prep: Several noted it was time-consuming with lots of steps, but worth the effort for the delicious result.
- Suggestions: Consider reducing salt in the sauce, adjusting carrot roasting time, and adding more moisture to the mashed potatoes.
- Portions: Some felt the steak portions were too small for the premium price, while others found the potato servings overly generous.
- Leftovers: Several mentioned the dish reheated well, making great leftovers for lunch the next day.
Reviews from our home cooks
Very tasty. First time we dared to make a change - we added the caramelized onion to the mushroom sauce and glad we did. Sauced the steak and mashed potatoes. A unique way of cooking the carrots that was delicious!
I love caramelized onions but I've never thought of putting them on top of mash potatoes. The mushroom topping for the steak was delicious. Everything on the plate looked beautiful and tasted great!
Oh my goodness I love the tenderness of the Bavette steak. This cut of meat is my new favorite. I choose to steam the carrots and I enjoyed the potatoes with the onions.
The steak was excellent especially with the mushroom sauce. We are trying to reduce carbs for a couple of weeks, so we replaced the mashed potatoes with Brussel Sprouts. Some of your meals should have a meat offering with two vegetables instead of one vegetable and one starch. Just an idea.
This is a great meal. I do think that you are having the carrots roast too long. And since it is summer and many people have air fryers, instructions for air frying could be included. Also grilling instructions for the steak. I don't think 3-5 minutes to soften mushrooms is enough. My family thought that the plating instructions should be changed to have the carmelized onions put on the steak and the mushroom sauce on the Steak.
Steak and mushroom sauce were delicious, the dijon added great flavor. The caramelized onion mashed potatoes took a look longer to prepare than the directions indicated, but they were worth the wait. I'm not sure how much more mileage Hello Fresh can get from roasting carrots. Hardly gourmet, as they appear in at least two meal offerings a week. Please up your game on that side.
Oops, I burned the carrots. If I had known that bavette steak was flank steak, I would never have ordered it. And I would have missed out on a great meal. Very good recipe.
Delicious! Super tender steak, the sauce on the mushrooms -YUM, and taste-bud-tantalizing caramelized onions. We would love to order this one again.
The steak was flavorful and tender. We also loved the mushroom sauce, onions and roasted carrots.
We actually added the onions in with the mushroom mixture and put it on top of the steak. It was very good!!
