Ingredients
Scale
- 12 ounce Fingerling Potatoes
- ¼ ounce Chives
- 6 ounce Asparagus
- 1 clove Garlic
- 2 tablespoon Sour Cream (Contains: Milk)
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace (Contains: Milk)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the fingerling potatoes. Toss them with olive oil, salt, and pepper. Roast for 25 minutes.
- Trim the asparagus and sauté in a pan with olive oil for 5 minutes.
- Season the Bavette steak with salt and pepper. Sear in a hot pan for 3-4 minutes per side for medium-rare. Let it rest.
- In the same pan, add minced garlic and beef demi-glace. Simmer for 2 minutes, then stir in sour cream.
- Slice the steak and serve with roasted potatoes, asparagus, and garlic sauce. Garnish with chives.
Notes
- Let the steak rest for 5 minutes before slicing.
- Adjust cooking time for steak based on your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Pan-searing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 120mg