Bavette Steak & Roasted Garlic Pan Sauce
with Mashed Potatoes & Roasted Brussels Sprouts
- 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 Brussels sprouts.
Ingredients
12 ounce
Fingerling Potatoes
¼ ounce
Chives
8 ounce
Brussels Sprouts
1 clove
Garlic
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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 halve Brussels sprouts lengthwise. Dice potatoes into ½-inch pieces. Thinly slice chives.
• Place garlic foil packet on a baking sheet. • Roast on middle rack for 10 minutes, then add Brussels sprouts to same sheet. Carefully toss with a large drizzle of olive oil, salt, and pepper. • Return to middle rack until garlic is softened and Brussels sprouts are browned and tender, 15-20 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, Brussels sprouts, and steak between plates. Top steak and mashed potatoes with sauce. Garnish with remaining chives and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found the sauce too salty or overwhelming. Consider adjusting seasoning to taste.
- Ease of prep: Roasting garlic in foil was tricky; try using a ramekin with olive oil for better results.
- Suggestions: For tender steak, sear first then finish in the oven. Add extra garlic or herbs to boost flavor.
- Portions: Some felt the meal was small, especially the steak. Consider supplementing with extra sides if hungry.
- Texture: Several found the steak tough or chewy. Ensure proper cooking time and slice against the grain.
