Cherry Balsamic Bavette Steak with Herby Roasted Fingerling Potatoes and Brussels Sprouts

This steak dinner brings French bistro flavors to your home kitchen. A perfectly seared bavette steak is drizzled with a sweet-tart cherry balsamic pan sauce, accompanied by herbes de Provence-roasted fingerling potatoes and tender Brussels sprouts with balsamic-roasted shallots.

It’s a complete meal that feels special but comes together in under an hour. The combination of savory steak, tangy cherries and earthy roasted vegetables will impress any dinner guest.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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

2 tablespoon Cherry PreservesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of olive oil, 1 tsp Herbes de Provence (2 tsp for 4 servings), salt and pepper; arrange potatoes cut sides down.
2. Halve, peel and thinly slice shallot. Toss on a piece of foil with a drizzle of olive oil, half the vinegar, salt and pepper. Cinch into a packet and place on sheet with potatoes. Roast on middle rack until tender, 20-25 minutes.
3. Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 20-25 minutes.
4. While veggies roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBSP butter to pan after flipping, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
5. Heat a drizzle of olive oil in same pan over medium-high heat. Add cherries and cook until slightly softened, 30 seconds. Stir in preserves, demi-glace, remaining vinegar, ¼ cup water (⅓ cup for 4 servings) and any resting juices from steak. Simmer until thickened, 3-5 minutes. Turn off heat. Stir in 1 TBSP butter. Season with pepper.
6. Toss together roasted Brussels sprouts and shallot (along with any juices). Thinly slice steak against the grain. Divide veggies, steak and potatoes between plates. Top steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

What can I substitute for cherry preserves?

You can use any berry preserves, such as raspberry or blackberry, 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.