HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBavette Steak With A Shallot Pan Sauce
Bavette Steak with a Shallot Pan Sauce

Bavette Steak with a Shallot Pan Sauce

with Caramelized Onion Mashed Potatoes & Roasted Carrots

Gourmet Plus
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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.


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

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 clove


12 ounce


1 unit


16 ounce

Yukon Gold Potatoes

6 tablespoon

Sour Cream


10 ounce

Bavette Steak

1 unit

Beef Demi-Glace


2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Potato Masher
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.