Cherry Balsamic Bavette Steak with Herby Potatoes and Brussels Sprouts

This bavette steak recipe brings together rich, savory flavors with a touch of sweetness. The steak is seared to perfection and topped with a luscious cherry balsamic sauce, while the side dishes-herbes de Provence roasted fingerling potatoes and balsamic-roasted Brussels sprouts with onion-add depth and texture. It’s a complete meal that feels like a special occasion.

The combination of tender steak, tangy cherries and earthy herbs creates a balanced, satisfying dish. Whether you’re cooking for a date night or a family dinner, this recipe is sure to impress.

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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 potatoes lengthwise. On a baking sheet, toss potatoes with a drizzle of oil, 1 teaspoon Herbes de Provence (2 teaspoons for 4 servings), salt and pepper. Arrange cut sides down.
2. Halve, peel and thinly slice half the red onion (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 to create a packet and place on the sheet with potatoes. Roast on 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 drizzle of oil, salt and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 18-22 minutes.
4. While vegetables roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 tablespoon butter to the pan after flipping, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board to rest.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add dried cherries and cook until slightly softened, about 30 seconds. Stir in 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 thickened, 3-5 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Season with pepper.
6. Toss together roasted Brussels sprouts and sliced onion (including any juices from the foil packet). Thinly slice steak against the grain. Divide vegetables, steak and potatoes among plates. Spoon pan sauce over steak and serve.

Recipe Tips

FAQ

Can I substitute bavette steak with another cut?

Yes, flank steak or skirt steak are good alternatives. Adjust cooking time as needed.

Can I use fresh cherries instead of dried?

Fresh cherries can be used, but you may need to adjust the sweetness and cooking time. Dried cherries provide a concentrated flavor.

What if I don't have beef demi-glace?

You can substitute with beef broth or stock reduced with a bit of cornstarch to thicken, but the flavor will be less rich.