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Bavette Steak & Sherry Shallot Sauce
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Bavette Steak & Sherry Shallot Sauce

Bavette Steak & Sherry Shallot Sauce

with Garlic Parmesan Potato Clusters & Mixed Greens

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. Ok, we made most of that up, but they are guaranteed to be rewarded a delicious, steakhouse-quality meal without leaving the comforts of their kitchen. Case in point: these seared bavette steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potatoes and a tangy mixed greens salad.

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit


12 ounce


2 ounce

Mixed Greens

1 teaspoon

Garlic Powder

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Bavette Steak

5 teaspoon

Sherry Vinegar

1 unit

Beef Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

3 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)



½ teaspoon



Nutrition Values

/ per serving
Calories800 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber4 g
Protein35 g
Cholesterol100 mg
Sodium680 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.


Small Bowl
Baking Sheet
Large Bowl
Large Pan
Paper Towel


Prep & Make Vinaigrette

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot (all for 4 servings). • In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and ½ tsp sugar (1 tsp for 4). Season with salt and pepper.

Make Potato Clusters

• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a couple big pinches of salt, and pepper; toss until potatoes are completely coated. Arrange on prepared sheet into clusters (about six slightly overlapping slices each). • Roast on middle rack for 12 minutes. Remove from oven; sprinkle with Parmesan. • Return to oven; roast until potatoes are tender and cheese is lightly browned, 10-12 minutes more.

Cook Steak

• While potatoes 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.

Make Sauce

• Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes. • Pour in remaining vinegar. Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. • Turn off heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

Make Salad

• In a second large bowl, toss mixed greens with as much vinaigrette as you like. Season with salt and pepper.

Finish & Serve

• Slice steak against the grain. • Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.

Steak is fully cooked when internal temperature reaches 145°.