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
Ingredients Delivery for 2 or more Online
1 unit Yellow Onion 1 clove Garlic 12-ounce Carrots 4 ounce Button Mushrooms 16-ounce Yukon Gold Potatoes 6 tablespoons Sour Cream (ContainsMilk) 10 ounce Bavette Steak 1 unit Beef Demi-Glace (ContainsMilk) 2 teaspoon Dijon Mustard
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