Bavette Steak & Roasted Garlic Pan Sauce

Name: Bavette Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Roasted Brussels Sprouts
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 10 oz Steak; 8 oz Brussels Sprouts; 1 unit Beef Demi-Glace; 1 clove Garlic; 1/4 oz Chives; 12 oz Potato; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp

with Mashed Potatoes & Roasted Brussels Sprouts

By Recipe0 System

Serious about steak? Our chefs are, too. That’s why they took an already-luxurious cut—bavette steak—to the next level by topping it with an equally luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted Brussels sprouts.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
10 oz Steak
8 oz Brussels Sprouts
1 unit Beef Demi-Glace
1 clove Garlic
1/4 oz Chives
12 oz Potato
tsp Black Pepper, tsp
2 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.

Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. Trim and halve Brussels sprouts lengthwise. Dice potatoes into ½-inch pieces. Thinly slice chives.
2

Place garlic foil packet on a baking sheet.

Roast on middle rack for 10 minutes, then add Brussels sprouts to same sheet. Carefully toss with a large drizzle of olive oil, salt, and pepper.

Return to middle rack until garlic is softened and Brussels sprouts are browned and tender, 15-20 minutes more.
3

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth. Stir in sour cream, half the chives, salt, and pepper. Add reserved potato cooking liquid a splash at a time as needed until potatoes are creamy.

Keep covered off heat until ready to serve.
4

While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper.

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

Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more if desired); cook for 30 seconds. Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat.

Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak until melted and combined. Season with salt and pepper.
6

Slice steak against the grain.

Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak and mashed potatoes with sauce. Garnish with remaining chives and serve.

Steak is fully cooked when internal temperature reaches 145°.

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