Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, and Asparagus Recipe
This recipe features a tender bavette steak served with perfectly roasted garlic and a savory beef demi-glace pan sauce. Accompanied by roasted fingerling potatoes and steamed asparagus garnished with fresh chives and a dollop of sour cream, it offers a delightful balance of rich flavors and fresh vegetables—ideal for an elegant yet approachable meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Steak and Sauce
- 10 ounce Bavette Steak
- 1 clove Garlic
- 1 unit Beef Demi-Glace (contains milk)
- 2 tablespoon Butter (contains milk)
- Salt
- Pepper
Vegetables
- 12 ounce Fingerling Potatoes
- 6 ounce Asparagus
- ¼ ounce Chives
Additional Ingredients
- 2 tablespoon Sour Cream (contains milk)
- 1 tablespoon Olive Oil
- 1 teaspoon Cooking Oil
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender, turning halfway through cooking.
- Cook the Bavette Steak: While the potatoes roast, season the bavette steak generously with salt and pepper. Heat 1 teaspoon cooking oil and 1 tablespoon butter in a skillet over medium-high heat until shimmering. Add the steak and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steak and let it rest.
- Roast the Garlic: Using the same skillet, reduce heat to medium, add the garlic clove whole and cook gently, stirring occasionally, until softened and fragrant, about 2-3 minutes. Be careful not to burn.
- Make the Pan Sauce: Pour beef demi-glace into the skillet with the garlic and bring to a simmer. Stir frequently and cook for 3-4 minutes until slightly thickened. Stir in remaining 1 tablespoon butter for richness. Season to taste with salt and pepper.
- Cook the Asparagus: While preparing the sauce, steam or blanch the asparagus in boiling salted water for 3-4 minutes until crisp tender. Drain and set aside.
- Finish and Serve: Plate the bavette steak slices, spoon the roasted garlic demi-glace pan sauce over the top. Arrange roasted potatoes and asparagus on the side. Garnish vegetables with chopped chives and add a dollop of sour cream alongside the potatoes for added creaminess.
Notes
- Allowing the steak to rest after cooking ensures juices redistribute for maximum tenderness.
- Fingerling potatoes can be substituted with baby potatoes or Yukon gold for similar results.
- For added flavor, you may roast the garlic whole in the oven alongside the potatoes ahead of time.
- Adjust cooking times based on steak thickness and preferred doneness.
- Sour cream adds a cool contrast to the rich steak and sauce but can be omitted or replaced with crème fraîche if desired.
Keywords: bavette steak, roasted garlic sauce, fingerling potatoes, asparagus, beef demi-glace, pan sauce, roasted vegetables