Balsamic Cherry Bavette Steak with Herbed Potatoes and Brussels Sprouts

This steak dinner brings the elegance of a French bistro right to your home kitchen. A perfectly seared bavette steak is finished with a savory-sweet pan sauce made from cherry jam, balsamic vinegar and beef demi-glace. On the side, tender fingerling potatoes are roasted with fragrant Herbes de Provence, while Brussels sprouts and shallots caramelize in the oven for a touch of sweetness.

Every element of this meal is designed to impress, yet it comes together in under an hour. Whether you’re celebrating a special occasion or simply craving a restaurant-quality meal at home, this recipe delivers bold flavors and beautiful presentation with minimal fuss.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Halve the fingerling potatoes lengthwise. Trim and halve the Brussels sprouts. Peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with 2 tsp olive oil, Herbes de Provence, salt and pepper. Roast for 15 minutes.
3. Meanwhile, in a small bowl, combine the cherry jam, balsamic vinegar and beef demi-glace. Set aside.
4. After 15 minutes, add the Brussels sprouts and shallot to the baking sheet with the potatoes. Drizzle with remaining olive oil, salt and pepper. Toss to combine and roast for another 15-20 minutes until tender and caramelized.
5. While vegetables roast, pat the bavette steak dry and season generously with salt and pepper. Heat a large skillet over medium-high heat and add cooking oil. Sear the steak for 3-4 minutes per side for medium-rare or until desired doneness. Remove steak to a cutting board and let rest.
6. Reduce heat to medium. Add butter to the skillet. Once melted, stir in the cherry jam mixture and dried cherries. Cook, scraping up any browned bits, for 1-2 minutes until the sauce thickens slightly.
7. Slice the steak against the grain. Serve with roasted vegetables and drizzle the cherry balsamic sauce over the steak. Garnish with dried cherries from the sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well as substitutes. Adjust cooking time as needed.

What can I use instead of cherry jam?

You can use any berry jam or preserves, such as raspberry or blackberry, for a similar sweet-tart flavor.

How do I store leftovers?

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