Description
Tender Bavette steak seared to perfection and topped with a rich roasted garlic pan sauce. Served with mashed potatoes and asparagus for a gourmet meal in 30 minutes.
Ingredients
2 Bavette steaks (about 10 oz each)
Salt & cracked black pepper, to taste
1 tbsp olive oil
4 tbsp unsalted butter
1 head garlic, halved crosswise
1 shallot, finely diced
1/3 cup beef broth
2 tsp balsamic vinegar
1 tsp Dijon mustard
Fresh chives, chopped (for garnish)
Mashed potatoes (for serving)
Roasted asparagus (for serving)
Instructions
1. Season Bavette steaks with salt and pepper.
2. Heat oil in a skillet over high heat. Sear steaks 3–4 minutes per side. Rest under foil.
3. Add halved garlic cut-side down. Roast in pan 3–5 minutes. Remove and set aside.
4. Melt 2 tbsp butter. Add shallots and cook until soft.
5. Deglaze with beef broth, add balsamic vinegar and Dijon mustard. Squeeze in garlic.
6. Stir in remaining butter and simmer until glossy.
7. Slice steak against the grain. Plate over mashed potatoes.
8. Top with garlic pan sauce and garnish with chives. Serve with asparagus.
Notes
Let steak rest before slicing to preserve juices.
Caramelizing garlic adds depth and sweetness to the sauce.
Use a thermometer to avoid overcooking the steak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: French-American
Nutrition
- Serving Size: 1 plated steak with sides
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg