Rosemary Bavette Steak
with Mashed Potatoes, Brussel Sprouts & Pan Sauce
- Milk
These, friends, are not your average pork chops. Our chefs gave ’em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted brussels sprouts and red onion wedges to round everything out.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Bavette Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
¼ ounce
Rosemary
5 unit
Potatoes
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 and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• While veggies roast, dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).
Swap in chicken or steak for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
• Slice pork crosswise. • Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce 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 Dec 2025- Flavor: Some enjoyed the steak and Brussels sprouts combo, while others found the steak quality disappointing.
- Ease of prep: Brussels sprouts were surprisingly easy to cook, making this a good recipe for learning new techniques.
- Suggestions: When making the sauce, add water carefully to avoid dangerous oil splattering.
