Bavette Steak with a Shallot Pan Sauce
with Caramelized Onion Mashed Potatoes & Roasted Carrots
Bavette Steak with a Shallot Pan Sauce
Tender steak is finished with a rich shallot pan sauce, served with creamy caramelized onion mashed potatoes and sweet roasted carrots for a hearty, elegant dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace
- 12 ounce Carrots
- 2 teaspoon Dijon Mustard
- 1 clove Garlic
- 1 unit Shallot
- 6 tablespoon Sour Cream
- 1 unit Yellow Onion
- 16 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories970
Protein51g
Carbs76g
Fat53g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a lighter dairy-free plate, swap the sour cream for a plain unsweetened plant-based alternative or leave it out and mash with extra olive oil. If you avoid beef, use a hearty mushroom or seitan steak-style substitute and a mushroom-based sauce instead.
What to serve with it
Serve with a crisp green salad or buttered greens to balance the rich steak and creamy potatoes. Warm crusty bread also works well for soaking up the savory pan sauce.
