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)
1 clove
Garlic
16 ounce
Potatoes
2 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
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.
