Bavette Steak in a Demi Glace Sauce

Name: Bavette Steak in a Demi Glace Sauce with Caramelized Onion Mashed Potatoes & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1 Onion; 6 tbsp Sour Cream; 10 oz Steak; 1 unit Beef Demi-Glace; 1 clove Garlic; 16 oz Potato; 2 tsp Dijon Mustard; tsp Salt, tsp; tsp Black Pepper, tsp

with Caramelized Onion Mashed Potatoes & Roasted Green Beans

By Recipe0 System

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. Ultra-creamy mashed potatoes with caramelized onion and tender roasted green beans make it filling and hearty, while a demi glace pan sauce that’s spooned on top has savory complexity.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 Onion
6 tbsp Sour Cream
10 oz Steak
1 unit Beef Demi-Glace
1 clove Garlic
16 oz Potato
2 tsp Dijon Mustard
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Trim green beans if necessary. Halve, peel, and thinly slice onion. Peel and mince garlic.
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Meanwhile, toss green beans on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 12-15 minutes.

Once potatoes are tender, drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.
3

While potatoes and green beans 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, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
4

Pat steak* dry with paper towels; season with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Transfer to a cutting board to rest.
5

Melt 1 TBSP butter in pan used for steak over medium-high heat. Add garlic and cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce to a simmer.

Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
6

Slice steak against the grain.

Divide mashed potatoes, green beans, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with demi-glace sauce and serve.

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