Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, Asparagus, and Chive Sour Cream Recipe

Honestly, if you’re craving a steak dinner that’s a cut above the usual, this Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, Asparagus, and Chive Sour Cream Recipe has become one of my go-tos on cozy nights in. There’s just something special about that rich pan sauce paired with tender, juicy bavette steak, and the fingerling potatoes roasted to perfection bring everything together for a comforting yet elegant meal.

I love how this recipe feels fancy without requiring a ton of fuss, making it perfect for impressing friends or simply treating yourself after a long day. Plus, the combination of textures—from the creamy sour cream to the crisp asparagus—keeps every bite exciting. You’re going to enjoy every step and, trust me, your kitchen will smell heavenly!

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in elevating the flavors and textures. When shopping, try to pick the freshest asparagus and fingerling potatoes you can find, and don’t hesitate to use quality bavette steak—it really shines here.

• Bavette Steak: This flavorful cut is perfect for quick cooking and has a great texture when sliced thin against the grain.
• Fingerling Potatoes: Their small size and waxy texture roast beautifully, coming out crisp on the outside and tender inside.
• Asparagus: Choose fresh, firm stalks to ensure that nice snap when cooked.
• Chives: Adds a mild oniony flavor to the sour cream, brightening the whole plate.
• Garlic: Roasting garlic mellows its sharpness, bringing out a sweet, nutty aroma.
• Sour Cream: Adds creaminess and cool contrast for the asparagus and potatoes.
• Beef Demi-Glace: The star of the pan sauce—rich and deeply savory to tie everything together.
• Olive Oil: For roasting and searing—choose extra virgin for the best flavor.
• Cooking Oil: A high smoke point oil like canola or vegetable to get that perfect sear on the steak.
• Butter: Adds richness to the pan sauce and helps with roasting potatoes.
• Salt and Pepper: Don’t skimp—seasoning is key to bringing out real flavors.

Variations

I love making this recipe my own depending on the season or occasion, and you absolutely should too! Whether you want to dial up the spice or switch out veggies, this dish is flexible and forgiving.

• Swap the asparagus for green beans or broccolini: When asparagus is out of season, I’ve had great results with tender-crisp green beans tossed in the same way.
• Use Greek yogurt instead of sour cream: I sometimes do this to lighten things up without losing the creaminess in the chive sauce—it tastes fantastic.
• Add a splash of white wine or brandy to the pan sauce: It adds a subtle complexity that’s really impressive when you want to show off.
• Make it dairy-free: Replace butter with olive oil and use coconut cream instead of sour cream for a different twist that’s allergy-friendly.

How to Make Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, Asparagus, and Chive Sour Cream Recipe

Step 1: Prep and Roast the Fingerling Potatoes

Start by preheating your oven to 425°F (220°C). Slice fingerling potatoes in half lengthwise, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer – don’t crowd them, or they’ll steam instead of crisp. Roast for about 25 minutes, flipping halfway, until golden and tender. While they roast, they’ll develop a beautiful crispy skin that adds a lovely texture to this dish.

Step 2: Roast the Garlic and Prepare the Chive Sour Cream

Take a whole garlic clove and roast it wrapped in foil or in a small covered dish in the oven alongside the potatoes for about 15 minutes, or until soft and fragrant. Once cool, mash it and stir into sour cream along with finely chopped chives and a pinch of salt. This chive sour cream is such a simple yet sublime touch that adds a fresh, creamy pop to the earthy potatoes and crispy asparagus.

Step 3: Sear the Bavette Steak

Pat your bavette steak dry to get a good sear and season generously with salt and pepper. Heat cooking oil in a heavy skillet over medium-high heat until shimmering. Add the steak and sear without moving for about 3-4 minutes per side for medium-rare, adjusting time depending on thickness. Once seared, remove the steak and let it rest – this step locks in those juicy flavors.

Step 4: Make the Roasted Garlic Pan Sauce

In the same pan you cooked the steak, reduce heat to medium and add butter. Once melted, stir in the mashed roasted garlic and the beef demi-glace. Let it simmer gently, scraping up those browned bits from the steak—it’s pure flavor gold. Cook until sauce thickens slightly, then taste and adjust seasoning with salt and pepper. Pour this luscious sauce over the sliced bavette steak just before serving.

Step 5: Cook the Asparagus

Quickly sauté asparagus in a splash of olive oil and a pinch of salt over medium heat for 4-5 minutes until just tender with a bit of crunch. Be careful not to overcook them—you want them vibrant green with a snap, which pairs perfectly against the rich steak and creamy potatoes.

How to Serve Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, Asparagus, and Chive Sour Cream Recipe

Garnishes

I usually sprinkle a few fresh chive threads and cracked black pepper over the steak and potatoes—it adds a burst of color and sharpness that makes the dish look as good as it tastes. A small lemon wedge on the side can brighten each bite if you’re feeling fancy!

Side Dishes

This meal is so complete on its own, but I like to add a simple arugula salad with a light vinaigrette for some peppery freshness. A crusty baguette also works wonders to soak up all the delicious pan sauce leftover on the plate.

Creative Ways to Present

For a dinner party, try thinly slicing the bavette steak and fanning it out on individual plates with spoonfuls of the roasted garlic pan sauce drizzled over. Arrange potatoes and asparagus artfully on the side and dot the plates with chive sour cream. It looks restaurant-worthy but is totally doable!

Make Ahead and Storage

Storing Leftovers

I like to store leftover steak and veggies separately in airtight containers to preserve flavors and textures. The pan sauce keeps well in a small jar or container—you can warm it up and pour it fresh when ready to eat again. Just make sure everything cools completely before refrigerating.

Freezing

Freezing cooked bavette steak can be tricky since it risks drying out, but it’s doable if you slice it first and freeze with the pan sauce in freezer bags. I recommend thawing slowly overnight in the fridge and reheating gently to keep it tender.

Reheating

To reheat leftovers, I like to warm the steak slices and veggies in a pan over low heat to avoid drying them out. Reheat the pan sauce in a small saucepan until just warm, then drizzle over the steak. This method preserves flavors and textures much better than microwaving.

FAQs

Final Thoughts

This Bavette Steak with Roasted Garlic Pan Sauce, Fingerling Potatoes, Asparagus, and Chive Sour Cream Recipe truly captures that perfect balance of rich, fresh, and comforting flavors. It’s one of those meals I look forward to making again and again because it’s approachable yet impressive, and it always gets rave reviews. I hope you give it a try and make it your own—you might just find it becoming your new favorite weeknight treat or special occasion go-to like it has for me!

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