Bavette Steak & Sherry Shallot Sauce
with Crème Fraîche 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. 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 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
Crème Fraîche
(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
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve and peel shallot; finely chop half (save the rest for another use).
• 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. • Drain and return potatoes to pot; mash with crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• Meanwhile, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until green beans are tender, 10-12 minutes.
• While green beans 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 to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add chopped shallot; 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, mashed potatoes, 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 "amazing" and "to die for" 🍲. Some found the steak tender and juicy.
- Ease of prep: Several mentioned it was surprisingly easy to make, though a few noted it took longer than expected.
- Suggestions: Consider adding milk to make the mashed potatoes creamier. Some preferred grilling the steak instead of pan-frying.
- Portions: Some felt the steak portions were too small or uneven for the price, especially as a "gourmet" upgrade.
- Meat quality: Several noted issues with tough or fatty cuts; others praised the tenderness. Opinions varied widely on the bavette cut.
Reviews from our home cooks
I don't think I have ever ate steak without A1 sauce until now! The mash potatoes with the crème fraiche and the fresh green beans definitely felt like a gourmet meal, just wish the steaks were an even cut.
Very good dish. The sauce for the steak was very tasty. The mashed potatoes made with the creme fresh were really good. And the roasted green beans were great too!!
We loved this recipe and had so much fun making dinner together! The sherry shallot sauce was delicious, and to be gourmet it was pretty easy to make!
This was the best meal I have had so far. It is Very High calorie, but would be wonderful for a celebration. The potatos/crime fraiche and the sherry shallot sauce were to die for! The steak was so flavorful and tender, I was sorry there wasn't more
Loved the sherry shallot sauce, had great flavor. Steak took a little longer to cook than the recipe stated, they were thick pieces of meat. Great meal!
Quality of steak was really good and the shallot sauce had more flavor than expected, however the green beans were past their due date so we roasted veggies we already had
This was so good, I cannot even tell you. The steak was such a good cut of meat, tender, juicy, deliciousness. Not sure I will ever eat green beans another way. And who knew crème fraise was the secret to perfect mashed potatoes? No left overs from this dinner :-)
Great steak and sauce. I boiled my green beans because it feels fresher to me than roasting when the other parts of meal are already very rich. Minus one star for the mashed potatoes. I like the creme fraiche better than sour cream but its still sour. I wish these recipes used heavy cream or milk.
The Sherry Shallot sauce was so easy to make! Hadn't tried that type of sauce before and was pleasantly surprised at how it complimented the steak.
A family favorite. I will say that the bavette steak cook time was pretty far off from my experience in making this. I ended up slicing them to make them thinner to get them to done enough internally that my family would eat them. We by no means look for meat to be well done but in the suggested cook time, the middle was pretty raw.
