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Bavette Steak with Roasted Garlic Pan Sauce, Creamy Potatoes & Asparagus

Perfectly seared bavette steak served with creamy mashed potatoes, roasted asparagus, and a rich roasted garlic pan sauce for an elegant steakhouse-style dinner at home.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb bavette steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp unsalted butter
Roasted Garlic Pan Sauce
  • 1 whole garlic bulb
  • 0.5 cup beef broth
  • 0.5 cup heavy cream
  • 1 tbsp Dijon mustard
Creamy Potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
  • 4 tbsp butter
  • 0.5 cup heavy cream
Asparagus
  • 1 bunch asparagus trimmed

Equipment

  • Large skillet
  • Baking sheet
  • Large pot
  • Potato masher

Method
 

  1. Roast garlic until soft and golden.
  2. Roast asparagus until tender and lightly caramelized.
  3. Boil and mash potatoes with butter and cream until smooth.
  4. Season and sear bavette steak until desired doneness.
  5. Rest steak before slicing against the grain.
  6. Prepare roasted garlic pan sauce in the same skillet.
  7. Serve steak with potatoes, asparagus, and pan sauce.

Notes

Always let steak rest before slicing and cut against the grain for the most tender texture.