Jun 09 2026
Restaurants›Scratch Gourmet Kitchen›Steak Au Pave Recipe

Steak Au Pave Recipe

Inspired by Scratch Gourmet Kitchen
Time2h
Serves4

Certified Angus Tenderloin, Crispy Potato Pave, Asparagus, Garlic Creme, Demi Glace

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Ingredients

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Steak

Crispy Potato Pave

Asparagus

Garlic Creme

Demi Glace

Method

Steak

  1. 1

    Prepare the Steak

    Season the Certified Angus Tenderloin steaks generously with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steaks and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

  3. 3

    Rest the Steak

    Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Crispy Potato Pave

  1. 4

    Prepare the Potatoes

    Peel and thinly slice the russet potatoes (about 1/8 inch thick).

  2. 5

    Layer the Potatoes

    In a greased baking dish, layer the potato slices, overlapping them slightly. Pour melted butter and heavy cream over the layered potatoes, and season with salt and black pepper.

  3. 6

    Bake the Potatoes

    Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.

  4. 7

    Slice the Pave

    Allow to cool slightly, then slice into squares or rectangles for serving.

Asparagus

  1. 8

    Prepare the Asparagus

    Trim the tough ends off the asparagus and place them in a bowl.

  2. 9

    Season the Asparagus

    Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.

  3. 10

    Roast the Asparagus

    Spread the asparagus on a baking sheet and roast in the oven at 400°F (200°C) for 12-15 minutes, or until tender and slightly caramelized.

Garlic Creme

  1. 11

    Prepare the Garlic

    Mince the garlic cloves.

  2. 12

    Make the Cream Sauce

    In a saucepan, combine minced garlic and heavy cream over medium heat. Simmer gently for 5-7 minutes, stirring occasionally, until the cream thickens slightly.

  3. 13

    Season the Sauce

    Season with salt and black pepper to taste. Remove from heat and set aside.

Demi Glace

  1. 14

    Sauté the Shallots

    Chop the shallots and sauté them in butter over medium heat until translucent.

  2. 15

    Combine Ingredients

    Add the red wine and beef stock to the sautéed shallots. Bring to a simmer and reduce the mixture by half, about 15-20 minutes.

  3. 16

    Finish the Demi Glace

    Strain the sauce and return it to the saucepan. Simmer for an additional 5 minutes to thicken, then adjust seasoning if necessary.

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