Herb-Basted Bistro Bavette

Light the candles and set out the real napkins. This bistro menu staple with herby butter-infused steak, smooth mashed potatoes, and snappy broccolini is now completely homemade.

Servings: 2
Kitchen Time: 30 minutes
Active Time: 15 minutes
Allergens: milk
Pairs Great With: Molten Lava Cakes



  • K&M Everyday Bavette Steak
  • K&M Broccolini with Rosemary & Garlic
  • K&M Housemade Mashed Potatoes
  • K&M Everything Compound Butter



  • Olive Oil
  • Salt
  • Parchment Paper



    • Preheat the oven to 425°F.
    • Place broccolini on a parchment-lined sheet pan, drizzle with olive oil, season with salt, and toss to coat evenly. Transfer the sheet pan into the oven and roast until tender and slightly crispy – about 15-20 minutes.
    • While the broccolini is roasting, remove the bavette steak from the packaging and pat dry.
    • Heat about 1 Tbsp oil and half the compound butter together in a large pan over medium-high heat. Once hot, place the steak in the pan and sear until beautifully browned - about 3-5 minutes per side. Remove the steak once it has reached your desired temperature (we like our steak cooked to 125ºF for medium-rare). Allow to rest with the remaining compound butter on top!

    Chef’s Tip: If the weather is nice, we highly recommend grilling this steak!

    • When the broccolini is tender, carefully remove the sheet pan, toss the broccolini with your desired amount of rosemary garlic paste, then return to the oven - about 2-3 minutes. 


    • Warm the mashed potatoes in the microwave with the lid askew until steamy.


    • Slice the steak against the grain and serve alongside big helpings of mashed potatoes and broccolini. Enjoy!

    Written by Kitchen & Market