Bavette Steak in a Mushroom Sauce
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Bavette Steak in a Mushroom Sauce

Bavette Steak in a Mushroom Sauce

with Caramelized Onion Mashed Potatoes & Roasted Carrots

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.


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

Total Time50 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 clove


12 ounce


4 ounce

Button Mushrooms

16 ounce

Yukon Gold Potatoes

6 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Bavette Steak

1 unit

Beef Demi-Glace

(Contains Milk)

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)



1 teaspoon



Nutrition Values

/ per serving
Calories970 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate73 g
Sugar22 g
Dietary Fiber12 g
Protein52 g
Cholesterol145 mg
Sodium800 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.


Baking Sheet
Medium Pot
Potato Masher
Small Bowl
Large Pan
Paper Towel



• 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.

Cook Carrots & Mash Potatoes

• 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.

Caramelize Onion

• 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.

Cook Steak

• 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.

Make Sauce

• 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.

Finish & Serve

• Slice steak against the grain. • Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.