French Onion Bavette Steak
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French Onion Bavette Steak

French Onion Bavette Steak

with Mixed Potato Hash & Asparagus Amandine

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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes


serving amount

12 ounce


1 unit

Sweet Potato

1 unit

Green Bell Pepper

½ ounce

Vidalia Onion Paste

6 ounce


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



4 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories870 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber10 g
Protein36 g
Cholesterol95 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Baking Sheet
Large Pan
Paper Towel


Start Prep & Make Hash

• 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.

Finish Prep

• 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).

Cook Steak

• 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 Asparagus

• 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.

Make Onion Sauce

• 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.

Finish & Serve

• 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°.