plus Caramelized Onion Mashed Potatoes & Roasted Carrots
Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond–perfect for making a great impression on your date night! Comforting and ultra-creamy mashed potatoes and tender roasted carrots make it homey and hearty, while the mushroom pan sauce that’s spooned on top makes it romantic bistro-worthy.
Allergens
Utensils
Tags
Carrots
12 ounce
Potatoes
16 ounce
Onion
1 unit
Button Mushrooms
4 ounce
Garlic
1 clove
Sour Cream
1.5 tablespoon
Bavette Steak
10 ounce
Beef Demi-Glace
1 unit
Dijon Mustard
2 teaspoon
Salt
Pepper
Cooking Oil
Sugar
Butter
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into 1⁄2-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes. • Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot. • Mash potatoes with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar and a splash of water; cook until caramelized, stirring occasionally, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat steak* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Transfer to a cutting board to rest.
• Add 1 TBSP butter (2 TBSP for 4 servings) and mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in demi-glace and 1⁄4 cup water (1/3 cup for 4). Bring to a boil, then reduce to a simmer. • Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
• Slice steak against the grain. • Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve. ***Steak is fully cooked when internal temperature reaches 145º.***
800
kcal
Calories
41
g
Fat
15
g
Saturated Fat
76
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
750
mg
Sodium
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
