French Onion Bavette Steak
with Mixed Potato Hash & Asparagus Amandine
- Tree Nuts
- Milk
Beef up your French onion soup love with this flavorful bavette steak that’s called the “butcher’s cut” because it’s such a tasty one! The steak is seared, then topped with a savory-sweet French onion soup-inspired pan sauce flavored with herbaceous thyme and finished with swirls of sour cream and butter. Meanwhile a bell pepper-studded hash of sweet and white potatoes roasts to caramelized perfection in the oven, along with simple salt and pepper asparagus sprinkled with crisp, nutty toasted almonds. Truly, a meal fit for a king.
Ingredients
12 ounce
Potatoes
1 unit
Sweet Potato
1 unit
Green Bell Pepper
½ ounce
Vidalia Onion Paste
6 ounce
Asparagus
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes and sweet potato into ½-inch pieces. Core and dice bell pepper into ½-inch pieces. • In a large bowl, whisk together half the Vidalia onion paste, 3 TBSP oil (6 TBSP for 4 servings), salt, and pepper. Add potatoes, sweet potato, and bell pepper to bowl; toss until well coated. • Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and discard woody bottom ends from asparagus. • Toss asparagus on a second baking sheet with a drizzle of oil, salt, and pepper (you’ll roast the asparagus later).
• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. TIP: Once you flip your steak to cook on the second side, place asparagus in the oven for seamless timing. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Let cool slightly, then wash out pan.
• Roast seasoned asparagus on middle rack until tender and lightly browned, 10-12 minutes. • In the last 1-2 minutes of roasting, remove baking sheet from oven; carefully sprinkle almonds over asparagus. Return to middle rack until almonds are lightly golden.
• Heat a drizzle of oil in pan used for steak over medium-low heat. Add remaining Vidalia onion paste; cook, stirring, until fragrant, 10-20 seconds. • Add stock concentrate, 1⁄3 cup water, and a pinch of thyme (½ cup water and a large pinch of thyme for 4 servings); bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 3-4 minutes. • Remove from heat and stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Thinly slice steak against the grain. • Divide steak, mixed potato hash, and asparagus between plates. Spoon onion sauce over steak and serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the French onion sauce, calling it "delicious" and "amazing." Some found the steak tender and flavorful.
- Ease of prep: Several noted it was easy to make, though a few mentioned it took longer than expected.
- Suggestions: Consider adding more onion paste for a stronger sauce flavor. Some preferred grilling the steak for better results.
- Leftovers: The potato hash was popular, with many enjoying the leftovers. Some wished for more asparagus.
- Steak quality: Views were mixed; some praised the tenderness, while others found it tough or fatty.
Reviews from our home cooks
It was a beautiful evening so we grilled this recipe! I prepped the veggies into foil packs. The potato mix foil pack went on first. 20 minutes later we flipped the veggies and put the asparagus and almond foil pack. 10 minutes later we flipped the asparagus and added the seasoned steak on the grill. Flipped the steak after 5 minutes and another 5 minutes it was all ready to eat. I prepped the sauce on the stove top, but everything else was on the grill! It was amazing, easy, and delicious!
I was eager to try this "luxury" meal for a long time, and I was quite pleased. Not only was it tasty and generously portioned, but it took very little effort to make the various dishes come out with good timing. The only thing that would improve it is if it had MORE asparagus, and more sweet potatoes and peppers in the hash.
10/10. Easily one of the best meals I've cooked in a long time. Onion sauce is perfection. Uses harissa oil on the hash which took it next level and added green beans with the Asparagus. Soooo good.
The potatoes and peppers mix was wonderful - even my hubby, who claims to not like sweet potatoes, love it. The steak and sauce were flavorful, and we enjoyed the asparagus. Just a nice, flavorful combination all the way around!
This has to be my most favorite of all meals I have made. Can not find the onion paste in any store, but made onion jam and used it with my own steak and it worked pretty well. Please offer this one more often.
This recipe was outstanding. The steak was soooo tender and the sauce that went along with it was very good. We added a little extra butter because why not?
Another spectacular dinner. Loved the combined potatoes and bell pepper. The steak was great, especially with the tasty sauce. The tip to cut it across the grain was important - thanks for sharing.
This was a very good recipe. It did feel a little starch/potato heavy - maybe a little less of the potato and something else to mix in to the hash? I really liked the green pepper and sweet potato though. The steak was good. One suggestion for this one is to add two packets of the vidalia onion - I felt like that flavor was totally lost being split between the potatoes and the steak sauce. The asparagus almandine was excellent.
When making gravy for steak and potatoes the recipe should have people add water to the skillet first before the oil and Vidalio Onion sauce to avoid scalding/burning the sauce and oil and it would create a better rue for the gravy.
I used a little extra butter while cooking the steak, so it darkened the sauce a little. Delicious. The mixed potato hash was great for fall.
