Bavette Steak in a Mushroom Sauce

🥘 Ingredients

• beef demi-glace
  1 unit
• beef steak
  24 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  4 oz
• carrot
  12 oz
• cooking oil
  4 tbsp
• dijon mustard
  1 tsp
• garlic
  2
• onion
  1 unit
• potato
  12 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  2 tsp

🍳 Cookware

• baking sheet
• medium pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into 1-inch-thick pieces. Peel and dice potato into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion . Trim and thinly slice button mushrooms . Peel and mince garlic .

   carrot: 12 oz, potato: 12 oz, onion: 1 unit, button mushrooms: 4 oz, garlic: 2
2. 

   2

   Toss carrots on baking sheet with a large drizzle of cooking oil and season with salt and black pepper . Roast until browned and tender, ⏱️ 25 minutes to ⏱️ 30 minutes . Meanwhile, place potatoes in medium pot with enough salted water to cover. Bring to a boil; cook until tender, ⏱️ 15 minutes to ⏱️ 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.

   cooking oil: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp, sour cream: 2 tbsp
3. 

   3

   While potatoes cook, heat a large drizzle of oil in large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, ⏱️ 8 minutes to ⏱️ 10 minutes . Add 1 tsp sugar and a splash of water; cook until caramelized, ⏱️ 2 minutes to ⏱️ 3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl and wipe out pan.

   sugar: 2 tsp
4. 

   4

   Pat beef steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in the pan used for onion. Add steak and cook to desired doneness, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Transfer to a cutting board to rest.

   beef steak: 24 oz
5. 

   5

   Add 1 tablespoon butter and mushrooms to the pan used for steak, over medium-high heat. Cook, stirring, until softened, ⏱️ 3 minutes to ⏱️ 5 minutes . Add garlic and cook until fragrant, ⏱️ 30 seconds . Stir in beef demi-glace and a quarter cup water (for 4 servings, use half cup). Bring to a boil, then reduce to a simmer. Stir in dijon mustard , and simmer until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and pepper.

   butter: 2 tbsp, beef demi-glace: 1 unit, dijon mustard: 1 tsp
6. 

   6

   Slice steak against the grain. Divide potatoes bowl with sauce. Top potatoes with onion and – Serve.