Bavette Steak with Roasted Garlic Pan Sauce: A Culinary Delight

When it comes to elevating your steak dinner, few things can outshine the succulent Bavette steak paired with a rich and aromatic roasted garlic pan sauce. This dish is a perfect choice for special occasions or a delightful weeknight dinner that will impress your family and friends.

Understanding Bavette Steak

Bavette steak, also known as flank steak, is a popular cut that comes from the lower belly of the cow. Known for its robust flavor and relatively tender texture, it is ideal for grilling, broiling, or pan-searing. This cut is often overlooked in favor of more commonly known steaks, but those who are in the know appreciate its unique taste and satisfying chew.

Why Roasted Garlic?

Roasted garlic transforms any dish it touches, imparting a sweet, mellow flavor profile that enhances the savory notes of the meat. By caramelizing, the garlic develops a creamy texture and a depth of flavor that adds complexity to your pan sauce. Coupled with fresh herbs, a splash of wine, and some stock, you have the makings of a masterpiece.

Ingredients

For the Bavette Steak:

• 1 lb Bavette steak
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh herbs (such as rosemary or thyme) for seasoning

For the Roasted Garlic Pan Sauce:

• 1 head of garlic
• 2 cups beef stock
• 1/2 cup red wine (Cabernet Sauvignon or Merlot works well)
• 2 tablespoons butter
• Fresh herbs (such as thyme or parsley)
• Salt and pepper to taste

Cooking Instructions

Step 1: Prepare the Roasted Garlic

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil.
3. Roast in the preheated oven for about 30-35 minutes, or until the cloves are soft and golden brown.
4. Allow the garlic to cool slightly before squeezing out the cloves into a mixing bowl.

Step 2: Cook the Bavette Steak

1. While the garlic is roasting, take the Bavette steak out of the refrigerator and allow it to come to room temperature (about 30 minutes).
2. Season both sides of the steak generously with salt and pepper.
3. Heat olive oil in a skillet over high heat until shimmering.
4. Sear the steak for 4-5 minutes on each side for medium-rare, adjusting the time depending on your desired doneness.
5. Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Step 3: Make the Pan Sauce

1. In the same skillet, reduce the heat to medium-low.
2. Add the roasted garlic cloves and use a wooden spoon to mash them into the pan’s drippings.
3. Pour in the red wine, scraping the bottom of the pan to release any flavorful bits. Let it simmer for about 2-3 minutes until slightly reduced.
4. Add the beef stock and bring to a gentle boil. Allow to simmer for an additional 5-7 minutes, or until the sauce thickens slightly.
5. Stir in the butter and herbs, and season with salt and pepper to taste.

Step 4: Serving

1. Slice the rested Bavette steak against the grain into thin strips.
2. Plate the steak and drizzle the roasted garlic pan sauce generously over the top.
3. Garnish with additional fresh herbs if desired and serve alongside your favorite sides.

Conclusion

This Bavette steak with roasted garlic pan sauce is not just a meal; it’s a flavorful experience that brings the satisfaction of restaurant-quality dining right into your home. The combination of the tender steak with the luscious garlic sauce is sure to become a favorite in your culinary repertoire. Pair it with a side of roasted vegetables or creamy mashed potatoes, and you’ll have a dinner that is both elegant and comforting. Enjoy!