Bavette Steak & Sherry Shallot Sauce
with CrĆØme FraĆ®che Mashed Potatoes & 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. Theyāre 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 thatās drizzled in a deluxe, sherry vinegar-spiked pan sauce with creamy mashed potatoes 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
4 tablespoon
CrĆØme FraĆ®che
(Contains: Milk)
1 unit
Beef Stock Concentrate
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
ā¢ Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. ā¢ Dice potatoes into Ā½-inch pieces. Halve and peel shallot; finely chop half (save the rest for another use).
ā¢ Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. ā¢ Drain and return potatoes to pot; mash with crĆØme fraĆ®che and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season generously with salt and pepper. ā¢ Keep covered off heat until ready to serve.
ā¢ Meanwhile, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. ā¢ Roast on top rack until green beans are tender, 10-12 minutes.
ā¢ While green beans roast, pat steak* dry with paper towels; season all over with salt and pepper. ā¢ 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. ā¢ Turn off heat; transfer to a cutting board to rest. Wipe out pan.
ā¢ Heat a drizzle of oil in same pan over medium heat. Add chopped shallot; cook, stirring, until softened, 1-2 minutes. ā¢ Pour in half the vinegar (all for 4 servings). Simmer until reduced by half, 30 seconds. ā¢ Stir in stock concentrate and Ā¼ cup water (1ā3 cup for 4). Simmer until thickened, 2-3 minutes more. Turn off heat. ā¢ Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
ā¢ Slice steak against the grain. ā¢ Divide steak, mashed potatoes, and green beans between plates. Top steak with sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor:Ā Many loved the sherry shallot sauce, calling it "amazing" and "to die for" š². Some found the steak tender and juicy.
- Ease of prep:Ā Several mentioned it was surprisingly easy to make, though a few noted it took longer than expected.
- Suggestions:Ā Consider adding milk to make the mashed potatoes creamier. Some preferred grilling the steak instead of pan-frying.
- Portions:Ā Some felt the steak portions were too small or uneven for the price, especially as a "gourmet" upgrade.
- Meat quality:Ā Several noted issues with tough or fatty cuts; others praised the tenderness. Opinions varied widely on the bavette cut.
