Bavette Steak with a Shallot Pan Sauce
with Caramelized Onion Mashed Potatoes & Roasted Carrots
- Milk
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.
Ingredients
1 unit
Onion
12 ounce
Carrot
6 tablespoon
Sour Cream
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
16 ounce
Potatoes
1 clove
Garlic
2 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shallot sauce, calling it delicious and flavorful. Some found the dish too onion-heavy or salty.
- Ease of prep: Several noted it was time-consuming with multiple steps, but most agreed the result was worth the effort.
- Suggestions: Consider reducing onions; some preferred roasting potatoes instead of mashing. Adjust cooking times for more tender meat.
- Portions: Some felt the steak size was small for the premium price, while others made multiple meals from one serving.
- Meat quality: Opinions varied widely; many praised the tender, flavorful steak, while others found it tough or fatty.
Reviews from our home cooks
The meal was delicious. The only reason I gave this recipe 4 stars is that it required too many dishes and ways to prepare the meal. Roast carrots, make mashed potatoes, two separate sauces, and a separate way to cook the steak. I don't have that much time for an elaborate way of cooking. I understand this is a "Gourmet" meal but c'mon, so many dishes?! This was ridiculous! I ended up boiling potatoes and carrots together and made a fluffy souffle and I made only one onion sauce. Also, the steaks were raw, I had to bake them after pan-searing them. Again, the only reason for four stars is not for the flavor but for the complexity of the preparation and the dishes after cooking. Something to keep in mind for the recipe developers is that customers order these boxes for ease of use, convenience. A wrecked kitchen after one meal is not convenient on a Wednesday night :)
We loved this one, but personally, I think the onions could have been more caramelized in the instructions. They seemed slightly underdone to me, and I was worried about browning them too much so I didn't go much further.
We love this meal, your meat is ALWAYS great and easy to prepare! Great combination with Shallots and carrots!
We didn't get mushrooms, but got shallots instead, so we made the sauce with them, and it still turned out amazing. This is an intensely flavored dish.
Too many onions. Steak should have more seasoning and shouldn't solely rely on sauce to give the flavor. Potatoes were very good. Carrots were ok.
I would have never put caramelized onions on mashed Potatoes before, now it's probably the only way we'll eat them again!
Recipe was super easy to follow. Meat was a little tough and thick. Next time I'll tenderize it. Very good flavor.
So good! First time cooking steak that actually tasted good!
I cubed the potatoes and they were great like that. The meat had a great taste and was so tender!
The pan sauce for the steak was delicious. I thought the onions on the potatoes made this a little onion heavy for me.
