Bavette Steak with Creamy Pan Sauce
plus Roasted Sweet Potato Couscous
- Milk
- Wheat
Let’s hear it for the humble pan sauce! Here, it’s made with fresh garlic, cream cheese, and butter for a drizzly accent to succulent seared pork tenderloin. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork tenderloin may win the prize, but we’re big fans of this best supporting sauce!
Ingredients
10 ounce
Bavette Steak
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Sweet Potato
2 clove
Garlic
1 unit
Mushroom Stock Concentrate
1 tablespoon
Bold & Savory Steak Spice
2 unit
Scallions
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
• While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. • Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 6-8 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add pork to empty side of baking sheet. • Return to top rack until pork is cooked through and sweet potato is browned and tender, 9-11 minutes. • Transfer pork to a cutting board to rest for at least 5 minutes.
Skip this step for chicken or steak.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. • Add couscous and stir to coat. Stir in ¾ cup water (1½ cups for 4 servings), chicken stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. • Add ¼ cup water (1⁄3 cup for 4 servings), mushroom stock concentrate, and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
Use pan used for chicken or steak here.
• Stir roasted sweet potato into pot with couscous. • Thinly slice pork crosswise. • Divide couscous and pork between plates. Spoon pan sauce over pork. Garnish with scallion greens and serve.
Thinly slice chicken or steak against the grain.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the savory pan sauce and seasoning, with the couscous-sweet potato combo a delightful surprise for most 🎉.
- Ease of prep: Generally easy to make, though some found it more time-consuming than expected.
- Suggestions: Consider adding more sauce, as some wanted extra. Stir the couscous while cooking for better texture.
- Portions: Several customers wished for more sweet potatoes and a larger portion of couscous.
- Texture: The pork was praised for being tender and juicy when cooked as directed.
Reviews from our home cooks
I had my doubts about this, but the seasoning on the pork and the pan sauce combined to make a tasty meal. I ended up not baking the pork, but finished on the stove because I had a phone call and couldn't concentrate. But the pork was still juicy and the couscous al dente. This will be a fav.
This meal was yummy. The flavors from the way the couscous was prepared to the sauce made in the same pan as the pork drippings were delicious. I can't think of one thing I would have done differently.
Adding the sweet potatoes to the couscous is not something I would think of. Loved the taste and texture.
Way too heavy, between heavy pork with cous cous and sweet potatoes - we couldn't finish it. The sweet potatoes also offset the garlic and scallions and once we mixed it into the cous cous, we couldn't taste any garlic anymore. And we love garlic!
This was a delicious treat. The couscous and sweet potatoes were amazing! The pork tenderloin was so perfect as usual.
This is another meal we ordered for the first time and really liked it--I left out the sweet potato, since I don't like it, and swapped in green beans instead, and it made for a delicious, filling meal!
The sauce is so damn good. Chefs kiss. I would make this meal 100 more times.
Another Hall of Fame recipe for a reason. Yummy mix, and the meat was lean and consistent quality/density throughout.
My 18-year old son cooked this for me and it was delish. He is learning to cook and learning about flavors thanks to you! TY!!
The seasoning packet was excellent. The seared approach with the seasoning made this pork absolutely delicious! I definitely want to order this dish again.
