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

Elevate your dinner game with this bistro-inspired steak dish that brings together rich, savory flavors and a touch of sweetness. A perfectly seared bavette steak is drizzled with a luscious cherry balsamic pan sauce, while fingerling potatoes roasted with herbes de Provence and caramelized Brussels sprouts round out the plate. It’s a complete meal that feels special enough for a celebration but simple enough for a weeknight.

The secret to this dish lies in the balance of flavors: the tangy balsamic vinegar and sweet cherry preserves create a glossy sauce that complements the beef’s natural richness. Roasting the potatoes cut-side down ensures crispy edges and the Brussels sprouts develop a delightful char. Serve it all together for a dinner that rivals any Parisian bistro.

Log in to save recipes and build weekly shopping lists.

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 the oven to 450°F with racks in the middle and top positions. Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a generous 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). On a piece of aluminum foil, toss the sliced onion with a drizzle of olive oil, half the balsamic vinegar, salt and pepper. Fold the foil into a sealed packet and place it on the baking sheet with 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 sprouts with a generous 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 on all sides. 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 of butter to the pan after flipping. Cook for 5-7 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the dried cherries and cook, stirring, until slightly softened, about 30 seconds. Stir in the cherry preserves, beef demi-glace, remaining balsamic vinegar, ¼ cup water (⅓ cup for 4 servings) and 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 until melted. Season with pepper.
6. Toss together the roasted Brussels sprouts and the sliced 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 pan sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak or sirloin, but adjust cooking time as needed. Bavette is a thin cut that cooks quickly, so watch it closely.

What can I use instead of cherry preserves?

You can substitute with raspberry or fig preserves for a similar sweet-tart flavor. Alternatively, use extra dried cherries and a bit of honey or sugar.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise a few degrees while resting.