HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBavette 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

Fingerling Potatoes

¼ ounce


6 ounce


1 clove


2 tablespoon

Sour Cream


10 ounce

Bavette Steak

1 unit

Beef Demi-Glace


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber6 g
Protein48 g
Cholesterol140 mg
Sodium530 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 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.