Name:

HF Bavette Steak with a Shallot Pan Sauce

Description

With Caramelized Onion Mashed Potatoes & Roasted Carrots.

Serves 2 or 4

Prep time 10 minutes

Cook time 50 minutes

Ingredients
12 oz carrots (24 oz for 4 servings)
16 oz Yukon Gold Potatoes (32 oz for 4)
1 Yellow Onion
1 Shallot (2 for 4)
1 Clove Garlic (2 for 4)
6 TBSP Sour Cream (12 TBSP for 4)
10 oz Bavette Steak (20 oz for 4)
1 tsp Beef Demi-Glace (2 tsp for 4)
2 tsp Dijon Mustard (4 tsp for 4)

Instructions
1. Prep
Adjust rack to top postion 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. Halve, peel, and thinly slice onion. Halve, peel, and thinkly slice shallot. Peel and mince garlic.
2. Cook Carrots & Potaotes
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 and 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. Caramelize Onion
While carrots and potatoes cook, heat a large drizzle of oil in a large 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 of heat; transfer to a small bowl. Wipe out pan.
4. Cook Steak
Pat steak dry with paper towles; 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 donenedd, 5-7 minutes per side.
Transfer to a cutting board to rest.
5. Make Sauce
Melt 1 TBSP butter in pan used ofr steak over medium-high heat. Add shallot and cook, stirring, until softened, 2-3 minutes.
Add garlic and cook 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.
6. Finish & Serve
Slice steak against the grain.
Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with shallot sauce and serve.

Length

60

Calories

970

Servings

2

Date Created

Created By

Jade Smidt

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