Creamy Dijon Bavette Steak & Mushrooms
with Thyme-Roasted Potatoes & Zucchini
- Milk
Seared steak is sliced and topped with a velvety Dijon-mushroom sauce made from sour cream, mustard, and fresh thyme cooked right in the same pan. The sauce clings to every slice, with tender sautéed mushrooms adding earthy depth. Roasted potato wedges and zucchini, seasoned with garlic and thyme, round out this satisfying and well-balanced dinner.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
1 teaspoon
Red Wine Vinegar
5 unit
Potatoes
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick half-moons.
Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper (for 4 servings, spread potatoes out across entire sheet; use a second sheet for zucchini). (You’ll use the remaining garlic powder and thyme in Step 5.)
Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
While veggies roast, pat steak* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.
Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar (⅓ cup water and 2 tsp vinegar for 4 servings). (Be sure to measure the vinegar; we sent more.) Set aside.
Heat a drizzle of oil in pan used for steak over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened, 2-4 minutes. Add remaining garlic powder and stir to coat.
Add mustard mixture and 2 tbsp butter (4 tbsp for 4 servings). Cook, stirring constantly, until butter melts and sauce is thoroughly combined.
Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes more. (TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened.)
Turn off heat and season with salt and pepper.
Thinly slice steak against the grain.
Divide steak and veggies between plates. Spoon mushroom sauce over steak and serve.
Customer reviews
Review summary
Updated on Apr 2026- Suggestions: First-time bavette steak users found it a delicious new cut to try.
