Seared Bavette Steak with Cherry Balsamic Pan Sauce and Herb-Roasted Potatoes

This bavette steak recipe brings French bistro flavors right to your kitchen. The steak is seared to perfection and topped with a savory-sweet cherry balsamic pan sauce that’s simply irresistible. Paired with herbes de Provence-roasted fingerling potatoes and tender Brussels sprouts, this dish is a complete meal that feels special enough for a celebration but easy enough for a weeknight.

The key to this recipe lies in the balance of flavors: the rich, beefy steak contrasts beautifully with the tangy balsamic and sweet cherries, while the earthy herbs and roasted vegetables round out the plate. Follow these steps for a foolproof dinner that will impress your family or guests.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss the potatoes with a drizzle of cooking oil, 1 teaspoon herbes de Provence (use the rest as desired), salt and pepper. Arrange cut sides down.
2. Halve, peel and thinly slice half the red onion (use the whole onion for 4 servings). Place the sliced onion on a piece of aluminum foil. Drizzle with olive oil, half the balsamic vinegar, salt and pepper. Fold the foil into a packet and place it on the same baking sheet as the potatoes. Roast on the middle rack until the potatoes and onion are tender, 20-25 minutes.
3. Meanwhile, trim and halve the Brussels sprouts lengthwise. On a second baking sheet, toss the sprouts with a drizzle of cooking oil, salt and pepper. Arrange cut sides down. Roast on the top rack until tender and slightly crispy, 18-22 minutes.
4. While the 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 pan over medium-high heat. Add the steak and cook to your desired doneness, adding 1 tablespoon butter to the pan after flipping. Cook for 5-7 minutes per side. Transfer the steak to a cutting board to rest.
5. In the same pan, heat a drizzle of oil over medium-high heat. Add the dried cherries and cook until slightly softened, about 30 seconds. Stir in the cherry preserves, beef demi-glace, the remaining balsamic vinegar and ¼ cup water (⅓ cup for 4 servings). Add any resting juices from the steak. Simmer until the sauce thickens, 3-5 minutes. Turn off the heat and stir in the remaining 1 tablespoon butter. Season with pepper to taste.
6. Toss together the roasted Brussels sprouts and the roasted onion (including any juices from the foil packet). Thinly slice the rested steak against the grain. Divide the 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 beef?

Yes, flank steak or sirloin flap are excellent alternatives. Adjust cooking time as needed based on thickness.

What can I substitute for cherry preserves?

You can use any berry preserves, such as raspberry or blackberry or even fig jam for a different flavor profile.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.