Seared Bavette Steak with Cherry Balsamic Sauce, Herby Potatoes &Amp; Brussels Sprouts

This bavette steak dinner brings French bistro flavors to your home kitchen. A perfectly seared steak is drizzled with a savory-sweet cherry balsamic sauce, while fingerling potatoes roast with fragrant herbes de Provence and Brussels sprouts turn tender and caramelized.

With a tangy balsamic roasted onion and a rich pan sauce made from cherry preserves and demi-glace, every bite is balanced and satisfying. It’s an impressive yet straightforward meal for any night of the week.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry PreservesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a generous drizzle of cooking oil, 1 teaspoon herbes de Provence (use 2 teaspoons for 4 servings), salt and pepper. Arrange potatoes cut side down.
2. Halve, peel and thinly slice half the red onion (use whole onion for 4 servings). On a piece of foil, toss sliced onion with a drizzle of olive oil, half the balsamic vinegar, salt and pepper. Fold foil into a packet and place on the baking sheet with potatoes. Roast on the middle rack until potatoes and onion are tender, 20-25 minutes.
3. Meanwhile, trim and halve Brussels sprouts lengthwise. On a second baking sheet, toss sprouts with a generous drizzle of cooking oil, salt and pepper; arrange cut side down. Roast on the top rack until tender and slightly crispy, 18-22 minutes.
4. While vegetables roast, pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add steak and cook to desired doneness, adding 1 tablespoon butter after flipping, about 5-7 minutes per side. Transfer steak to a cutting board and let rest.
5. In the same skillet over medium-high heat, add a drizzle of oil and the dried cherries. Cook until slightly softened, about 30 seconds. Stir in cherry preserves, beef demi-glace, remaining balsamic vinegar and 1/4 cup water (1/3 cup for 4 servings). Add any resting juices from the steak. Simmer until thickened, 3-5 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with pepper.
6. Toss together the roasted Brussels sprouts and sliced onion (including any juices from the foil packet). Thinly slice the steak against the grain. Divide vegetables, steak and potatoes among plates. Spoon the cherry balsamic sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin can be substituted for bavette, but adjust cooking time as needed.

What can I use instead of cherry preserves?

You can substitute with raspberry or fig preserves for a similar sweet-tart flavor.

Can I make this recipe dairy-free?

Yes, omit the butter and use a dairy-free alternative or additional oil. The sauce will still be delicious.