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

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★★★★★

4.6 from 129 reviews

A savory and elegant Bavette Steak served with tender roasted garlic-infused pan sauce, accompanied by crispy fingerling potatoes and fresh asparagus garnished with chives and a dollop of creamy sour cream.

Ingredients

Scale

Proteins

  • 10 ounce Bavette Steak
  • 1 unit Beef Demi-Glace (contains milk)
  • 2 tablespoon Butter (contains milk)

Vegetables

  • 12 ounce Fingerling Potatoes
  • 6 ounce Asparagus
  • 1 clove Garlic
  • ¼ ounce Chives

Dairy

  • 2 tablespoon Sour Cream (contains milk)

Oils & Fats

  • 1 tablespoon Olive Oil
  • 1 teaspoon Cooking Oil

Seasoning

  • Salt
  • Pepper

Instructions

  1. Prepare the Vegetables: Thoroughly wash the fingerling potatoes and asparagus. Cut the potatoes into halves or quarters for even cooking. Trim the woody ends of the asparagus and pat all vegetables dry.
  2. Cook Fingerling Potatoes: In a large skillet, heat 1 teaspoon of cooking oil over medium heat. Add the fingerling potatoes, season with salt and pepper, and cook, stirring occasionally until golden brown and tender, about 15-20 minutes. Remove from skillet and keep warm.
  3. Cook Asparagus: In the same skillet, add a splash of olive oil, then sauté asparagus until tender-crisp, seasoned with salt and pepper, about 4-5 minutes. Remove and keep warm.
  4. Cook Bavette Steak: Pat the steak dry and season generously with salt and pepper on both sides. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bavette steak and sear for about 4 minutes per side for medium-rare, adjusting time to desired doneness. Remove steak and let rest.
  5. Prepare Roasted Garlic: While the steak cooks, mince the garlic clove finely. In the same skillet, reduce heat to medium, add 2 tablespoons butter and minced garlic. Cook gently until fragrant but not browned, about 1 minute.
  6. Make Pan Sauce: Pour in the beef demi-glace and stir to combine with butter and garlic in the skillet. Let it simmer gently until slightly thickened, about 2-3 minutes. Off heat, stir in 2 tablespoons sour cream to create a creamy pan sauce. Adjust seasoning with salt and pepper as needed.
  7. Garnish and Serve: Slice the rested Bavette steak against the grain. Plate the steak alongside fingerling potatoes and asparagus. Spoon the roasted garlic pan sauce over the steak and garnish with chopped chives for a fresh herbal note.

Notes

  • Letting the steak rest after cooking ensures juicier meat.
  • Use fresh garlic for the best flavor in the pan sauce.
  • Cooking times for steak vary by thickness and preference; use a meat thermometer for precision.
  • Fingerling potatoes can be roasted instead of pan-fried for a different texture.
  • Chives add a mild onion flavor, but fresh parsley can be used as a substitute.

Keywords: Bavette steak, pan sauce, roasted garlic, fingerling potatoes, asparagus, creamy sauce, steak dinner

Find it online: https://busyrecipe.com/bavette-steak-with-roasted-garlic-pan-sauce-fingerling-potatoes-asparagus-and-chive-sour-cream-recipe/