Bavette Steak & Roasted Garlic Pan Sauce
with Mashed Potatoes & Asparagus
- Milk
Serious about steak? Our chefs are, too. That’s why they took an already-luxurious cut—bavette steak—to the next level by topping it with an equally luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.
Ingredients
2 tablespoon
Sour Cream
10 ounce
Bavette Steak
6 ounce
Asparagus
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
¼ ounce
Chives
12 ounce
Fingerling Potatoes
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. • Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. Trim and discard woody bottom ends from asparagus. Dice potatoes into ½-inch pieces. Thinly slice chives.
• Place garlic foil packet on a baking sheet. • Roast on middle rack for 15 minutes, then add asparagus to same sheet. Carefully toss with a large drizzle of olive oil, salt, and pepper. • Return to middle rack until garlic is softened and asparagus is browned and tender, 10-12 minutes more.
• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth. Stir in sour cream, half the chives, salt, and pepper. Add reserved potato cooking liquid a splash at a time as needed until potatoes are creamy. • Keep covered off heat until ready to serve.
• While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper. • 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. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more if desired); cook for 30 seconds. Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak until melted and combined. Season with salt and pepper.
• Slice steak against the grain. • Divide mashed potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful steak and delicious pan sauce, though some found the sauce too sweet or acidic.
- Ease of prep: Several noted the meal was quick and easy to make, but a few found timing tricky or had issues with burnt garlic.
- Suggestions: Consider adding extra herbs or richer stock to boost flavor. Toast garlic carefully to avoid burning.
- Portions: Some felt the steak and asparagus portions were too small, especially given the premium price.
- Texture: While many enjoyed the tender steak, others found it tough or fatty. Adjust cooking time as needed.
Reviews from our home cooks
We love the bavette steak so much! You have EXCELLENT quality meat consistently, which we really appreciate. The demi glaze is super delicious. I wasn't impressed with the potatoes recipe, but I think I added too much water so that's on me. The asparagus was soooo good! Great meal!
This dish was all about the bravette steak, oh my what a cut of meat, made uniquely delicious once splashed with the roasted garlic pan sauce that brought the dish to life. The mashed potatoes were excellent and rounded out the meal perfectly & it all came together as a tremendous meal. What more can this little family ask for!
The Bavette steak is very tender with a delicate sauce. A great classic with potatoes and asparagus. I wish the steak portion had an option for a larger size as this was an exceptional cut.
The bavette steak recipes are my favorite beef recipes. So tender and flavorful. I have never roasted garlic before so that was an interesting new cooking experience for me.
I loved this recipe. This is my favorite meal HF has sent. The steak was like butter and the garlic pan sauce was so delicious.
This was surprisingly good as the meat didn't look like the greatest quality. The sauce was good. It could use more garlic cloves to add some roasted garlic to the mashed potatoes too, as they were bland. And a lemon to add some zest and juice to the asparagus.
Pan fried the asparagus after the steak rather heating up the oven. Cooked the garlic with the potatoes then fished it out for the sauce.
Bavette steak was juicy and roasted garlic pan sauce was the perfect glaze over mashed potatoes and steak!
Gourmet comfort is how I would describe the Bavette Steak and Roasted Garlic Pan Sauce with asparagus and mashed potatoes.
Absolutely enjoyable! My only complaint is that every bavette steak recipe I have had has 2 very different steaks, one thinner and skinny, and one rounder and fat. Makes cooking a bit more work to get them cooked the same temp.
