Bavette Steak & Roasted Garlic Pan Sauce
with Mashed Potatoes & Roasted Brussels Sprouts
Bavette Steak & Roasted Garlic Pan Sauce
Tender steak with a rich roasted garlic pan sauce, served over creamy mashed potatoes and caramelized Brussels sprouts for a hearty, restaurant-style dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace
- 8 ounce Brussels Sprouts
- ¼ ounce Chives
- 12 ounce Fingerling Potatoes
- 1 clove Garlic
- 1.5 tablespoon Sour Cream
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time40m
Calories690
Protein35g
Carbs49g
Fat41g
Tags:
Protein SmartFiber SmartLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based alternative or skip it and add a little olive oil for richness. If you avoid beef, use a similar cut of steak or try a hearty portobello for the same robust, savory feel.
What to serve with it
Serve with a crisp green salad or simple steamed greens to keep the plate balanced and fresh. A sturdy red wine or sparkling water with lemon works well alongside the savory steak and garlic pan sauce.
