Name: Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 10 ounce Bavette Steak; 1 clove Garlic; 1 unit Beef Demi-Glace (contains milk); 2 tablespoon Butter (contains milk); Salt; Pepper; 12 ounce Fingerling Potatoes; 6 ounce Asparagus; ¼ ounce Chives; 2 tablespoon Sour Cream (contains milk); 1 tablespoon Olive Oil; 1 teaspoon Cooking Oil

Okay, let’s talk about this Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus recipe — one of my absolute go-tos when I want something that feels both fancy and totally doable at home. The bavette steak is juicy and full of flavor thanks to the pan sauce that’s bursting with roasted garlic goodness, and it just melts in your mouth. Pairing it with fingerling potatoes and asparagus rounds out the meal beautifully with some earthiness and crunch, making it an all-around crowd-pleaser.

I love serving this when I have friends over for dinner or even when I need a little midweek treat. It’s the kind of meal where you can tell people really care about their food but without stressing over complicated steps or odd ingredients. You’ll enjoy how the components complement each other, and trust me, that roasted garlic pan sauce will make you want to lick the plate clean.

Ingredients You’ll Need

Each ingredient in this Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus recipe plays a starring role, and together they create a flavor profile that’s both bold and comforting. When you’re shopping, look for fresh fingerling potatoes with smooth skin and firm asparagus—these really help elevate the freshness of the dish.

Bavette Steak: Known as flank steak’s cousin, it’s tender with great marbling and a fantastic beefy flavor. Perfect for quick searing.
Fingerling Potatoes: Their thin skin means you can roast them easily with olive oil and salt, and they’ve got a buttery texture once cooked.
Asparagus: Look for firm, bright green stalks with closed tips—this means they’re fresh and crisp.
Garlic: Using fresh garlic in the pan sauce makes all the difference with its roasted sweetness.
Sour Cream: Adds richness and a slight tang to the pan sauce to balance the savory flavors.
Beef Demi-Glace: This is my secret for an ultra-rich pan sauce; it brings a deep, savory finish.
Butter: For basting the steak and enriching the sauce, goes without saying.
Olive Oil & Cooking Oil: Olive oil for roasting veggies, and a neutral cooking oil helps get that perfect sear without burning.
Chives: Fresh chopped chives add a mild onion flavor and a pop of color at the end.
Salt & Pepper: Essential seasonings to highlight the natural flavors in every bite.

Variations

One of the things I love about this Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus recipe is how flexible it is. You can easily make this your own depending on your mood or dietary preferences, and I’ve tried all sorts of tweaks that turned out fantastic.

Variation: Sometimes I swap asparagus for broccolini or green beans when asparagus isn’t in season. It adds a slightly different texture but still works brilliantly.
Variation: For a dairy-free version, I skip the sour cream and butter, using coconut oil and a splash of coconut milk in the sauce instead—still creamy and flavorful!
Variation: If you want more heat, adding a pinch of chili flakes to the pan sauce amps things up deliciously without overpowering the steak.

How to Make Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus Recipe

Step 1: Roast the Fingerling Potatoes

Start by preheating your oven to around 425°F (220°C). Toss the fingerling potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer so they roast evenly. Pop them in the oven for about 25-30 minutes, shaking the pan halfway through, until they’re golden and crisp on the outside but tender inside. Roasting these first ensures they’re perfectly cooked and ready when the steak is sizzling.

Step 2: Prepare the Bavette Steak

While the potatoes roast, pat your bavette steak dry with paper towels—this is key to getting a solid sear. Season generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add your cooking oil. When it’s just smoking, add the steak and sear it for about 3-4 minutes per side depending on thickness and preferred doneness. For me, medium-rare is perfect with bavette—juicy and tender.

During the last minute of cooking, add butter, a smashed garlic clove, and a few sprigs of thyme (if you have it). Tilt the pan and spoon the melted, flavored butter over the steak. This basting step adds incredible richness and aroma. Then set the steak aside to rest for 5-10 minutes—it’s the secret to juicy meat.

Step 3: Sauté the Asparagus

While your steak rests, add a touch more olive oil or butter to the now empty pan and toss in the trimmed asparagus. Sauté on medium-high heat for about 5 minutes until tender-crisp and slightly charred. Season with salt and pepper, then set aside. Cooking asparagus here lets it soak up any leftover steak flavors in the pan, making every bite deliciously connected.

Step 4: Make the Roasted Garlic Pan Sauce

Okay, here’s the magic moment. With the asparagus removed, reduce the pan heat to medium and add the roasted garlic (squeeze it out if whole cloves were roasted separately or mash a gently cooked clove). Pour in your beef demi-glace and stir, scraping up all those glorious brown bits from the steak. Let it simmer and thicken for 2-3 minutes.

Then, stir in the sour cream and chopped chives, stirring until the sauce is silky and smooth. If it looks too thick, splash in a little water or beef broth to loosen it slightly. Taste and adjust salt and pepper as needed. This sauce ties the whole dish together with its creamy, garlicky punch.

How to Serve Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus Recipe

Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus Recipe - Recipe Image

Garnishes

I usually finish this dish with a sprinkle of fresh chives and sometimes a little flaky sea salt on the steak to add texture and pop. A touch of lemon zest over the asparagus can brighten things up beautifully, balancing the richness of the sauce.

Side Dishes

If you want to serve a little extra, a simple mixed green salad with a light vinaigrette goes perfectly, cutting through the richness. Or maybe some garlic bread if you’re craving something a bit more indulgent to soak up every last drop of that pan sauce.

Creative Ways to Present

For special occasions, I like slicing the steak thinly against the grain and fanning it out on a warm serving platter with the potatoes and asparagus stacked neatly alongside. Drizzling extra pan sauce over everything right before serving makes the plate look restaurant-worthy — plus, who doesn’t love sauce?

Make Ahead and Storage

Storing Leftovers

After enjoying this Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus recipe, I always store leftovers in airtight containers in the fridge. I keep components separate if I can—steak slices, potatoes, sauce, and asparagus—this helps each part retain flavor and texture better the next day.

Freezing

I’ve had good luck freezing just the steak and sauce (without the veggies). Wrap the steak tightly in plastic wrap and then foil, and freeze the sauce in a sturdy container. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat leftovers without drying out the steak, I like warming the sauce gently on the stove, then adding steak slices to the pan to just warm through. For the veggies, a quick zap in the microwave or a gentle toss in a hot skillet works well to refresh them without overcooking.

FAQs

What’s the best way to cook bavette steak to keep it tender?

Cooking bavette steak quickly over high heat to medium-rare and then letting it rest before slicing thinly against the grain keeps it tender and juicy. Avoid overcooking since bavette can become tough if cooked beyond medium.
Can I make the roasted garlic pan sauce without demi-glace?

Yes! If you don’t have demi-glace, you can substitute with a good-quality beef broth reduced down or even a mix of beef broth and a splash of soy sauce to deepen the flavor.
How do I know when the fingerling potatoes are done roasting?

They should be golden and crisp on the outside and tender on the inside when pierced with a fork. Typically, roasting at 425°F for 25-30 minutes does the trick.
Is there a way to make this recipe gluten-free?

Absolutely! The recipe as is usually is gluten-free, but just double-check your beef demi-glace to ensure there’s no hidden gluten. Otherwise, all the other ingredients are naturally gluten-free.

Final Thoughts

This Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus recipe holds a special place in my kitchen rotation because it’s both comforting and elegant — kind of like a meal you’d love to share with someone important. The way all the flavors come together, the simple but delicious ingredients, and the straightforward steps make it one I recommend to friends all the time. Give it a try and see how easy it is to impress, even on a regular weeknight!