Bavette Steak & Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters & Roasted Green Beans
Bavette Steak & Sherry Shallot Sauce
Seared bavette steak gets a rich sherry shallot sauce, paired with garlicky Parmesan potato clusters and tender roasted green beans for a hearty, elegant dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Beef Stock Concentrate
- 1 teaspoon Garlic Powder
- 6 ounce Green Beans
- ¼ cup Parmesan Cheese
- 1 unit Shallot
- 5 teaspoon Sherry Vinegar
- 2 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Cooking Oil
- 7 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories900
Protein52g
Carbs38g
Fat60g
Tags:
Protein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, skip the Parmesan and sour cream and finish the dish with extra herbs or a splash more vinegar for brightness. If you avoid beef, the steak can be swapped for grilled portobello mushrooms or another meaty plant-based option.
What to serve with it
Serve this with a crisp green salad or simple buttered peas to balance the rich steak and sauce. A glass of full-bodied red wine or sparkling water with lemon also works well for a hearty dinner.
