Bavette Steak in a Mushroom Sauce

Name: Bavette Steak in a Mushroom Sauce with Caramelized Onion Mashed Potatoes & Roasted Carrots
Yield: 2 servings
Ingredients: 1 Onion; 12 oz Carrot; 6 tbsp Sour Cream; 10 oz Steak; 1 unit Beef Demi-Glace; 1 clove Garlic; 16 oz Potato; 2 tsp Dijon Mustard; 4 oz Mushroom; 1 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp; 2 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Caramelized Onion Mashed Potatoes & Roasted Carrots

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 and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
12 oz Carrot
6 tbsp Sour Cream
10 oz Steak
1 unit Beef Demi-Glace
1 clove Garlic
16 oz Potato
2 tsp Dijon Mustard
4 oz Mushroom
1 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp
2 tbsp Cooking Oil, tbsp
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 all produce.

Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms. Peel and mince garlic.
2

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast 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 with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.
3

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, 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

Add 1 TBSP butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3-5 minutes.

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 potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.

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