Steak & Roasted Garlic Pan Sauce
with Mashed Potatoes & Broccoli
- Milk
Serious about steak? So are our chefs! That’s why they took it to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left in the pan after cooking the meat) to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
10 ounce
Bavette Steak
8 ounce
Broccoli
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
¼ ounce
Chives
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives. • Peel garlic. Place whole clove in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
• Place garlic foil packet on a baking sheet. • Toss broccoli on same sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 15-20 minutes.
• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed. • Keep covered off heat until ready to serve.
• While potatoes cook, pat steak* very dry with paper towels; season with 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. • Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.
• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste); cook for 1 minute. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
• Slice steak against the grain. Fold half the chives into mashed potatoes. • Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.
Steak is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found the pan sauce too sweet, salty, or strong; adjust to taste.
- Ease of prep: Several noted it was easy to make, though a few mentioned it took longer than expected.
- Suggestions: Consider cooking broccoli in the microwave for a softer texture; reduce sauce for less saltiness.
- Portions: Some felt the steak portions were too small for a premium meal.
- Steak quality: Opinions varied widely; some praised the tenderness, while others found it tough or fatty.
Reviews from our home cooks
The potatoes and broccoli were fantastic, the sauce was delicious and complimented everything well. The steak was unevenly cut and 2 of the steaks were significantly thicker and took longer to cook. I would add a step in the recipe explaining how to make the steaks more even before cooking.
We had to substitute the broccoli, but overall the dish turned out great. I think the cooking instructions/time is off for the steaks. I followed the directions and the steaks were raw. I put them back on for additional time, still raw. It was about double the cooking time for the steaks alone. Possibly there is some information/knowledge for prepping the steaks (like they need to be at room temp before cooking) that should be added to the recipe card.
Quite elaborate to cook but the flavors did turn out well. The pan sauce did turn out a bit salty so I'd have used less demi-glaze or more water if I've known.
Everything was good except the roasted garlic. The directions cause the garlic to burn (black hard garlic) and didn't roast it. But otherwise everything else came out great!
Good flavors. We cook our broccoli in the microwave instead of the oven since we don't like crispy broccoli. Meat was tender.
Easy to make. Chose not to use the sour cream in the mashed potatoes. The food was good. The glaze was good on the potatoes.
I wasn't the biggest fan of the steak cut. Other than that, it was a good meal with a balance of sides and a tasty sauce.
Delicious, Steak was tender and moist. Easy prep and cooking.
The chives and truffle seasoning add a fantastic zing to the fries and steak! Delicious!
Quality of steak is amazing. So much cheaper than going to a restaurant.
