Bavette Steak with a Shallot Pan Sauce

Name: Bavette Steak with a Shallot Pan Sauce with Caramelized Onion Mashed Potatoes & Roasted Carrots
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 clove Garlic; 12 ounce Carrots; 1 unit Shallot; 16 ounce Yukon Gold Potatoes; 6 tablespoon Sour Cream; 10 ounce Bavette Steak; 1 unit Beef Demi-Glace; 2 teaspoon Dijon Mustard; 2 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper; 1 teaspoon Sugar

with Caramelized Onion Mashed Potatoes & Roasted Carrots

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Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Ultra-creamy mashed potatoes and tender roasted carrots make it filling and hearty, while the shallot pan sauce that’s spooned on top has savory complexity.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time50 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Yellow Onion

1 clove

Garlic

12 ounce

Carrots

1 unit

Shallot

16 ounce

Yukon Gold Potatoes

6 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Bavette Steak

1 unit

Beef Demi-Glace

(Contains: Milk)

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 teaspoon

Sugar

Nutrition Values

/ per serving

Calories970 kcal

Fat53 g

Saturated Fat20 g

Carbohydrate76 g

Sugar23 g

Dietary Fiber12 g

Protein51 g

Cholesterol145 mg

Sodium800 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.

Utensils

•Peeler

•Baking Sheet

•Medium Pot

•Strainer

•Potato Masher

•Small Bowl

•Large Pan

•Paper Towel

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Halve, peel, and thinly slice shallot. Peel and mince garlic.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 25-30 minutes. • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While carrots and potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.

• Pat steak* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest.

• Melt 1 TBSP butter in pan used for steak over medium-high heat. Add shallot and cook, stirring, until softened, 2-3 minutes. • Add garlic and cook until fragrant, 30 seconds. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce to a simmer. • Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.

• Slice steak against the grain. • Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with shallot sauce and serve.