Bavette Steak & Roasted Garlic Pan Sauce
Serious about steak? Our chefs are, too. That’s why they took an already-luxurious cut—bavette steak—to the next level by topping it with an equally luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.
2020’s most popular Mediterranean Recipes
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Sonnets from the Portuguese : Browning, Elizabeth Barrett, 1806-1861 : Free Download, Borrow, and Streaming : Internet Archive
Cover signed by the designer: M.A. [i.e. Margaret Armstrong]
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