Steak “Diane” with Dijon-Mushroom Sauce
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
- Milk
Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond–perfect for making a great impression on your date night! Comforting and ultra-creamy mashed potatoes and tender roasted carrots make it homey and hearty, while the mushroom pan sauce that’s spooned on top makes it romantic bistro-worthy.
Ingredients
12 ounce
Carrots
16 ounce
Potatoes
1 unit
Onion
4 ounce
Button Mushrooms
1 clove
Garlic
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into 1⁄2-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes. • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot. • Mash potatoes with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar and a splash of water; cook until caramelized, stirring occasionally, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat steak* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest.
• Add 1 TBSP butter (2 TBSP for 4 servings) and mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in demi-glace and 1⁄4 cup water (1/3 cup for 4). Bring to a boil, then reduce to a simmer. • Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
• Slice steak against the grain. • Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.
Steak is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the mushroom sauce, finding it delicious and flavorful. Some felt the Dijon-mushroom sauce was too strong or salty.
- Ease of prep: Several noted it was time-consuming with multiple components, but worth the effort for a delicious result.
- Suggestions: Consider adding wine to enhance the sauce. For tender steak, try tenderizing with baking soda or adjusting cooking time.
- Portions: Some found the steak portions small for the premium price; others wished for larger servings overall.
- Texture: Many reported the steak was tough or chewy; cooking technique and cut quality may vary results.
