Bavette Steak & Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters & Roasted Green Beans
- Milk
A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: this seared bavette steak that’s drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds and a heap of roasted green beans.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
10 ounce
Bavette Steak
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
1 teaspoon
Garlic Powder
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
7 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Trim green beans if necessary. Halve and peel shallot; finely chop half (save the rest for another use).
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper; toss until potatoes are completely coated. • Arrange potatoes on prepared sheet into clusters (about six slightly overlapping slices each). (For 4, arrange any remaining potatoes on one side of a second baking sheet; roast on middle and top racks.) • Roast on middle rack for 12 minutes (you’ll add more to the sheet then).
• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss green beans on opposite side of sheet from remaining potatoes; roast on top rack.) • Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. • Return potatoes to middle rack and place green beans on top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.
• While veggies roast, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a large 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 steak to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in pan used for steak over medium heat. Add chopped shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). Simmer until thickened, 2-3 minutes more. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
• Slice steak against the grain. • Divide steak, potato clusters, and green beans between plates. Top steak with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sherry shallot sauce, calling it "delicious" and "amazing." Some found it a bit strong or vinegary.
- Ease of prep: Most found it easy to make, though a few noted it took longer than expected or had many steps.
- Suggestions: Consider using the whole shallot for extra flavor. Some preferred less vinegar in the sauce or added their own seasonings.
- Portions: Several mentioned the steak portions were smaller than expected, especially given the premium price.
- Meat quality: While many praised the tender, flavorful steak, some found it tough or fatty. Quality seemed inconsistent.
Reviews from our home cooks
The sherry shallot sauce and the sherry vinegarette were so yummy! Even my 3-year-old devoured the steak with sherry shallot sauce. The bavette steak had good flavor, but it's not a cut we would normally buy, and it was a little chewy. The roasted potatoes had a nice crunch and flavor.
Really enjoyed the Potato Clusters! I have to work on getting the Steak right but it turned out really well. The Sherry Shallot sauce tastes really good on the green beans as well!
Glace. Super meal. The potatoes were great clustered with parmesan and the roasted green beans were delicious. The steak tasted so good with the shallot sauce. My husband really enjoyed it.
The steak was good, but I loved the sherry shallot sauce! All the sauces, dressings, and dips that the various meals have me cooking up are one if my favorite things about them! They add so much flavor to the food! I only gave 3 stars though because too many of the meals have either golden potatoes or green beans as the sides, sometimes (like this meal here) their both included. More variety is needed with the sides.
Potato clusters were great, the bavette steak was great but way too much sherry vinegar along with unclear instructions on the amount to use. It was overpowering.
Where has Bavette been all my life!!! Now that I know about this cut of beef, I will be sure to get more. The sherry shallot sauce hit it out of the park.
It was okay. The potatoes were delicious, the steak and sherry shallot nice, though to me the sauce almost reminded me of like meatballs and gravy Salisbury steak type sauce once done, but it was still good. The salad and dressing was okay though I received spinach only and not mixed greens.
3rd try of the bavette steak recipes. sauces all the bomb, but the meat very fatty and tough. i trimmed a lot of fat and used a meat tenderizer mallet and this 3rd bavette steak meal was a lot better. you should add a side note to recipes to pound meat with a mallet prior to cooking, or improve the quality of the meat.
Fun way to present potatoes with tender rare beef and roasted green beans. The sauce with sherry vinegar and shallots boosted all the flavors.
I wish I could give this 100 stars. It is absolute perfection...and the sherry shallot sauce is better than at any of the fanciest steak restaurants I have been to. Will definitely be making this again
