If you’re serious about steak, this dish takes things to a whole new level. Tender, flavorful bavette steak is seared to perfection and finished with a rich roasted garlic pan sauce made from savory beef demi-glace and all those delicious browned bits left in the pan.
Paired with creamy mashed potatoes and perfectly roasted asparagus, this meal delivers a restaurant-quality experience right from your own kitchen.
💛 Why You’ll Love This Recipe
- Steakhouse-quality at home – juicy steak with a rich, glossy sauce
- Perfect balance – creamy potatoes + fresh, crisp asparagus
- Simple but elegant – great for both weeknights and special occasions
- Flavor-packed sauce – roasted garlic and pan drippings create incredible depth
🛒 Ingredients (Serves 2)
- 10 oz bavette steak
- 12 oz fingerling potatoes, diced
- 6 oz asparagus, trimmed
- 1 clove garlic
- 2 tbsp sour cream
- 1 unit beef demi-glace
- ¼ oz chives, sliced
- 2 tbsp butter
- Olive oil
- Salt & black pepper
👩🍳 Instructions
1. Prep
- Preheat oven to 400°F (200°C).
- Wrap garlic in foil with a drizzle of olive oil, salt, and pepper.
- Dice potatoes and slice chives. Trim asparagus.
2. Roast Garlic & Asparagus
- Place garlic packet on a baking sheet and roast for 15 minutes.
- Add asparagus, drizzle with olive oil, and season.
- Roast another 10–12 minutes until tender and slightly browned.
3. Make Mashed Potatoes
- Boil potatoes in salted water for 15–20 minutes until fork-tender.
- Reserve ½ cup cooking water, then drain.
- Mash potatoes with sour cream, half the chives, salt, and pepper.
- Add reserved water as needed for a creamy texture.
4. Cook the Steak
- Pat steak dry and season with salt and pepper.
- Heat oil in a pan over medium-high heat.
- Cook steak 5–7 minutes per side (or to desired doneness).
- Remove and let rest before slicing.
5. Make the Garlic Pan Sauce
- Mash roasted garlic into a paste.
- In the same pan, melt butter over medium heat.
- Add garlic and cook for 30 seconds.
- Stir in demi-glace and water, simmer until slightly thickened.
- Finish with butter and any steak juices. Season to taste.
6. Serve
- Slice steak against the grain.
- Plate with mashed potatoes and asparagus.
- Spoon the rich garlic sauce over everything.
- Garnish with remaining chives and enjoy!
✨ Tips for Success
- Don’t skip resting the steak – it keeps it juicy
- Slice against the grain for maximum tenderness
- Watch the garlic while roasting to avoid burning
- Add extra herbs or butter for an even richer sauce
🍽️ Final Thoughts
This bavette steak with roasted garlic sauce is the perfect blend of elegance and comfort. With juicy steak, creamy potatoes, and a bold, savory sauce, every bite feels indulgent yet totally doable at home.