This Bavette Steak with Roasted Garlic Pan Sauce is a luxurious and flavorful dish that’s perfect for steak lovers. The juicy, tender steak is paired with a rich, savory pan sauce made from roasted garlic, demi-glace, and butter. Served alongside chive-flecked mashed potatoes and roasted asparagus, this meal is an absolute delight for any occasion.

Full Recipe:

Ingredients

• For the Steak:

  • 12 oz Bavette steak (or flank steak)

  • Salt and freshly ground pepper

  • 2 tablespoons vegetable oil

• For the Roasted Garlic Pan Sauce:

  • 2 cloves garlic, whole (peeled)

  • 1 tablespoon butter (2 tbsp for 4 servings)

  • ¼ cup demi-glace (beef broth can be substituted)

  • ¼ cup water (⅓ cup for 4 servings)

  • Additional 1 tablespoon butter

  • Optional: Chopped chives for garnish

• For the Sides:

  • 12 oz Yukon gold potatoes

  • 1 small bunch of asparagus

  • 1 tablespoon olive oil

  • 1 tablespoon sour cream

  • Salt and pepper to taste

Directions

1. Roast the Garlic and Asparagus:

   • Preheat oven to 400°F. Place garlic in a small foil packet, drizzle with olive oil, season with salt and pepper, then cinch and roast for 15 minutes.

   • Add asparagus to the baking sheet, drizzle with olive oil, salt, and pepper, and roast for another 10-12 minutes until the asparagus is tender and browned.

2. Make the Mashed Potatoes:

   • Peel and dice Yukon gold potatoes, then place them in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes until tender.

   • Drain the potatoes, then return them to the pot. Mash with sour cream, half the chives, salt, and pepper. Add reserved cooking liquid to adjust creaminess. Keep covered off heat.

3. Cook the Steak:

   • Pat the steak dry and season with salt and pepper. Heat oil in a large pan over medium-high heat and sear the steak for 5-7 minutes per side (depending on thickness and desired doneness).

   • Remove the steak and let it rest for 5 minutes.

4. Prepare the Pan Sauce:

   • While the steak rests, peel the roasted garlic and mash it with a fork. In the same pan used for the steak, melt 1 tablespoon butter over medium heat, then add garlic. Cook for 1 minute, then add demi-glace and water, stirring to combine.

   • Simmer for 1-2 minutes to thicken. Stir in the remaining butter and any resting juices from the steak.

5. Serve:

   • Slice the steak thinly against the grain. Serve with mashed potatoes, roasted asparagus, and a drizzle of the pan sauce. Garnish with remaining chives.

Nutritional Value (per serving)

• Calories: 800 kcal

• Fat: 49g

  • Saturated Fat: 21g

• Carbohydrates: 42g

  • Sugar: 8g

• Dietary Fiber: 6g

• Protein: 49g

• Cholesterol: 150mg

• Sodium: 560mg

This recipe elevates your typical steak dinner with the decadent roasted garlic pan sauce, making it a must-try for any steak enthusiast!

Choosing the Right Steak: Bavette or Flank Steak

The foundation of this dish is the steak, and the choice of bavette steak (or flank steak) is key. Bavette steak, also known as flap meat, is a flavorful and tender cut, known for its rich beefy flavor and fine texture when cooked correctly. Flank steak can be used as an alternative in this recipe, but bavette offers a slightly more marbled, tender experience.

Regardless of the cut, it’s important to season the steak well and cook it to your preferred doneness. This steak benefits from a short, high-heat cooking method, searing it for 5-7 minutes per side, creating a perfect outer crust while maintaining a juicy interior. Letting the steak rest for 5 minutes after cooking ensures that the juices are redistributed, keeping the meat tender and flavorful.

Roasted Garlic Pan Sauce: Rich and Savory

One of the standout components of this dish is the roasted garlic pan sauce. Roasting garlic brings out its natural sweetness and complexity, transforming the garlic into a creamy, mellow base for the sauce. By mashing the roasted garlic into the pan after searing the steak, you create a fragrant foundation that absorbs the savory beef juices left behind.

Demi-glace, a rich beef reduction, is used to create the bulk of the sauce, giving it a deep, luxurious flavor. If demi-glace is unavailable, beef broth can be substituted for a lighter option, though demi-glace adds a more intense richness. Mixing in water helps balance the sauce’s consistency and flavor, while additional butter at the end helps to thicken and finish the sauce with a smooth, velvety texture.

Simmering the sauce for just 1-2 minutes ensures that it thickens slightly, allowing it to coat the steak beautifully. The addition of any juices released by the resting steak rounds out the flavor, giving the sauce an extra layer of richness.

Searing the Steak for Perfect Doneness

Once the steak has been seasoned and seared, it’s important to allow it to rest for a few minutes. Resting the steak after cooking helps to redistribute the juices, which ensures that each bite is as juicy and flavorful as possible. This resting time is also used to prepare the pan sauce, ensuring that it’s fresh and piping hot when served alongside the steak.

When it comes to slicing the steak, cutting it thinly against the grain is essential. Flank and bavette steaks have long muscle fibers, so slicing against the grain helps break them down, resulting in more tender bites. It’s also important to slice the steak right before serving to ensure it retains its juices and texture.

The Sides: Perfect Pairings for the Steak

The accompanying sides in this dish — chive-flecked mashed potatoes and roasted asparagus — complement the steak and pan sauce beautifully. Yukon gold potatoes are the ideal choice for mashed potatoes, as their buttery texture and flavor create a creamy base for the dish. The addition of sour cream and fresh chives adds tang and freshness to the potatoes, balancing the richness of the steak and sauce.

Roasted asparagus provides a light, crisp contrast to the heaviness of the steak and potatoes. Roasting the asparagus with a drizzle of olive oil, salt, and pepper brings out its natural sweetness while giving it a slight caramelization that adds depth to the dish.

Serving the Bavette Steak

To serve, slice the steak thinly against the grain and arrange it on a plate. Drizzle the roasted garlic pan sauce generously over the steak, allowing the sauce to soak into the meat and create a flavorful coating. Serve the steak alongside the mashed potatoes and roasted asparagus, garnishing with additional chopped chives for color and an extra burst of freshness.

Nutritional Value

This luxurious meal packs a punch in terms of both flavor and nutrition. With around 800 calories per serving, the dish is rich but balanced, providing 49 grams of protein from the steak and 42 grams of carbohydrates from the mashed potatoes. The fat content is relatively high (49 grams per serving), but much of it comes from healthy sources, such as the butter used in the pan sauce and the olive oil on the asparagus. The 6 grams of dietary fiber from the vegetables also help round out the meal, promoting digestion and providing additional nutrients.

While the sodium content is somewhat high (560mg per serving), this is mostly due to the salt in the steak seasoning and the demi-glace. If you’re watching your sodium intake, you can adjust the seasoning or use a low-sodium beef broth as a substitute.

Conclusion

Bavette Steak with Roasted Garlic Pan Sauce is a dish that will elevate any meal. The juicy, tender steak paired with the luxurious garlic-infused sauce, served alongside creamy mashed potatoes and roasted asparagus, creates a balanced, flavorful, and indulgent dining experience. Whether you’re hosting a dinner party or enjoying a special evening at home, this recipe is sure to impress your guests and satisfy your cravings for a delicious, steak-centered meal. The roasted garlic pan sauce is the star of the show, transforming an already great steak into a decadent treat that will have everyone coming back for seconds.