Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus

Name: Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Asparagus
Cuisine: American
Ingredients: 2 tablespoon Sour Cream; 10 ounce Bavette Steak; 6 ounce Asparagus; 1 unit Beef Demi-Glace; 1 clove Garlic; ¼ ounce Chives; 12 ounce Fingerling Potatoes; 2 teaspoon (tsp) Cooking Oil; 1 teaspoon (tsp) Olive Oil; teaspoon (tsp) Salt; teaspoon (tsp) Black Pepper; 2 tablespoon (tbsp) Butter

Instructions

Serious about steak? Our chefs are, too. That’s why they took an already-luxurious cut—bavette steak—to the next level by topping it with an equally luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.

Updated at: Thu, 19 Feb 2026 00:38:24 GMT