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Menu for 19 Sep to 25 Sep
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Bavette Steak & Roasted Garlic Pan Sauce
Bavette Steak & Roasted Garlic Pan Sauce

Bavette Steak & Roasted Garlic Pan Sauce

with Mashed Potatoes & Asparagus

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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.


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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


6 ounce


1 clove


4 tablespoon

Sour Cream


10 ounce

Bavette Steak

1 unit

Beef Demi-Glace


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat49 g
Saturated Fat21 g
Carbohydrate42 g
Sugar8 g
Dietary Fiber6 g
Protein49 g
Cholesterol150 mg
Sodium560 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pot
Potato Masher
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives. Trim and discard woody bottom ends from asparagus. 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.


Place foil packet with garlic 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 oven 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. 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. Add garlic (start with half and add more to taste); cook for 1 minute. Add demi-glace and ¼ cup water(⅓ 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. Season with salt and pepper.


Slice steak against the grain. Divide potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.