Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe

I absolutely love sharing this Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe because it strikes the perfect balance between simplicity and wow-factor. When I first tried this dish, I was amazed at how the humble bavette steak, paired with a rich, silky roasted garlic sauce, transforms into something truly special without a ton of fuss.

You’ll find that it’s an ideal recipe for a cozy weekend dinner or when you want to impress without stressing in the kitchen. Plus, the combination of tender steak, creamy mashed potatoes, and roasted asparagus always feels like a winning comfort meal. Trust me, this Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe is going to be your new go-to.

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Ingredients You’ll Need

The ingredients for this Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe are straightforward and easy to find at your local market. Each component works beautifully together, bringing freshness, creaminess, and bold flavor into every bite.

• Fingerling Potatoes: These cube up nicely and have a buttery flavor that’s perfect for creamy mash.
• Chives: Fresh chives add a subtle oniony brightness to the mashed potatoes and garnish.
• Asparagus: Roasts quickly, adding a slight char and freshness to the plate.
• Garlic: Roasting whole garlic cloves mellows their harshness into smooth, sweet creaminess.
• Sour Cream: Adds a tangy richness that takes mashed potatoes to the next level.
• Bavette Steak: A flavorful and tender cut, great for quick searing.
• Beef Demi-Glace: Concentrated beef flavor that forms the base of the pan sauce.
• Olive Oil: Essential for roasting vegetables and searing steak.
• Butter: Adds richness and helps build a smooth, velvety sauce.
• Salt and Pepper: Simple seasonings that bring out every ingredient’s natural flavor.
• Cooking Oil: Choose a high smoke point oil to get that perfect sear on the steak.

Variations

I love to customize this Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe depending on the season or my mood. Whether swapping veggies or trying different herbs in the sauce, tweaking it is part of the fun and lets you make it truly your own.

• Herb Swap: I sometimes swap chives for fresh thyme or rosemary in the mashed potatoes for a woodsy twist that pairs beautifully with the beef.
• Veggie Alternatives: Roasted green beans or broccolini work just as well as asparagus if that’s what you have on hand.
• Dairy-Free Option: Use coconut cream or a plant-based sour cream alternative to keep the mashed potatoes creamy without dairy.
• Extra Heat: Add a pinch of red pepper flakes into the pan sauce for a subtle spicy kick that wakes up the whole dish.

How to Make Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe

Step 1: Prepare Your Garlic and Veggies for Roasting

First things first, preheat your oven to 400°F and get your garlic ready to roast by peeling a single clove, then wrapping it tightly in a little foil pouch with olive oil, salt, and pepper. This technique came from my early attempts to tame garlic’s bite—I discovered that slow-roasting garlic this way transforms it into a buttery, mellow spread. Toss your asparagus with olive oil, salt, and pepper as well and set these both on a baking sheet to roast. This step builds an amazing flavor base for the sauce and gives the veggies a lovely tender, slightly caramelized finish.

Step 2: Boil and Mash the Potatoes

While your garlic and asparagus roast, dice your fingerling potatoes into half-inch pieces and boil them in salted water until fork-tender—about 15 to 20 minutes. When they’re done, saving some of that potato cooking liquid is key; I learned this trick recently and it really helps keep your mash creamy without adding extra butter or cream. Drain the potatoes, mash them smooth, then stir in sour cream, half your chives, and seasoning. Add reserved cooking liquid a splash at a time until you get that perfect creamy consistency.

Step 3: Sear the Bavette Steak to Perfection

Pat your bavette steak dry and season it generously with salt and pepper. Heat a drizzle of a high smoke point cooking oil in a pan over medium-high heat and sear the steak for about 5 to 7 minutes per side, depending on your desired doneness. I used to worry about overcooking bavette, but I learned to trust the timing and resting—it’s what keeps things juicy. After cooking, transfer the steak to a cutting board and let it rest to lock in those juices.

Step 4: Make the Roasted Garlic Pan Sauce

Once your garlic is soft and fragrant, mash it with a fork and set it aside. Using the same pan you cooked your steak in (wipe it out first), melt some butter over medium-high heat and gently cook the roasted garlic for 30 seconds to awaken its aroma. Stir in beef demi-glace and a bit of water, letting it simmer until slightly thickened. Finish by whisking in more butter and the steak’s resting juices for a sauce that’s rich and velvety—the kind I’d happily drizzle over everything on my plate.

Step 5: Slice, Plate, and Garnish

Slice the bavette steak against the grain to ensure tenderness, then divide the mashed potatoes and roasted asparagus on plates. Top your steak and potatoes generously with the roasted garlic pan sauce, sprinkle the remaining fresh chives on top, and get ready to enjoy every delicious bite. You’ll notice how all these elements come together to form a comforting yet elegant plate that your family and guests will rave about.

How to Serve Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe

Garnishes

I love sprinkling fresh chives on top of the sauce and mashed potatoes—it adds a burst of color and a mild onion flavor that brightens the dish. Sometimes, I’ll add a drizzle of good-quality olive oil for extra richness or a few crackles of freshly ground black pepper to wake up the flavors.

Side Dishes

This recipe stands well on its own, but if you want to round it out, I suggest simple roasted carrots or a crisp green salad with a tangy vinaigrette. Occasionally, I’ve paired it with lightly sautéed mushrooms to extend the earthy notes of the steak and sauce.

Creative Ways to Present

For special occasions, I like to plate this dish family-style on a rustic wooden board: carving the steak in front of guests and piling the asparagus and mashed potatoes alongside. It gives a warm, welcoming vibe that really makes the meal feel celebratory.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. Store your bavette steak, mashed potatoes, asparagus, and pan sauce separately in airtight containers in the fridge for up to 3 days. Keeping the sauce separate prevents the steak from getting soggy, and mashed potatoes reheated gently stay creamy and delicious.

Freezing

I find that mashed potatoes freeze well, so I usually freeze them alone in portioned containers. The steak and roasted vegetables lose a bit of their texture after freezing, so I recommend enjoying those fresh if possible.

Reheating

To reheat leftovers, gently warm the mashed potatoes on low heat with a splash of cream or milk. For steak, a quick pass under the broiler or a warm pan helps retain juiciness without overcooking. Heat the pan sauce separately and drizzle over before serving.

FAQs

Final Thoughts

This Bavette Steak with Roasted Garlic Pan Sauce and Mashed Potatoes Recipe really feels like a warm hug on a plate to me, blending elegant flavors with homey comfort. I’m always excited when friends tell me they tried it and loved how easy it was to pull off, no matter their skill level. If you’re looking for something that’s reliable, delicious, and destined to impress, give this one a go—you’ll be so glad you did.

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