Cherry Balsamic Sirloin Steak with Herbed Potatoes and Brussels Sprouts

This elegant steak dinner brings bistro-style flavors to your home kitchen. Seared sirloin is topped with a luscious cherry balsamic sauce, while fingerling potatoes roasted with Herbes de Provence and tender Brussels sprouts with balsamic-roasted shallots round out the plate.

The combination of savory beef, sweet-tart cherries and tangy balsamic creates a memorable meal that’s surprisingly simple to prepare. Perfect for a special date night or when you want to impress without spending hours in the kitchen.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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

14 ounce Sirloin 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. Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a generous drizzle of olive oil, Herbes de Provence, salt and pepper. Arrange cut sides down.
2. Halve, peel and thinly slice shallot. On a piece of foil, toss shallot with a drizzle of olive oil, half the balsamic vinegar, salt and pepper. Fold foil into a packet and place on the baking sheet with potatoes. Roast on middle rack until potatoes are tender, about 30 minutes.
3. Meanwhile, trim and halve Brussels sprouts. On a separate baking sheet, toss Brussels sprouts with a generous drizzle of oil, salt and pepper. Arrange cut sides down and roast on top rack until tender and slightly crispy, 15-20 minutes.
4. 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 until browned on first side, 3-6 minutes. Flip and add 1 tablespoon butter to pan. Cook until steak reaches desired doneness, 3-6 minutes more. Transfer steak to a cutting board to rest.
5. Heat a drizzle of olive 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, ¼ cup water (⅓ cup for 4 servings) and remaining balsamic vinegar. Simmer until sauce thickens, 3-5 minutes. Turn off heat. Stir in 1 tablespoon butter and any resting juices from the steak. Season with pepper.
6. Toss together roasted Brussels sprouts and shallot (including any juices from the packet). Thinly slice steak against the grain. Divide vegetables, steak and potatoes among plates. Spoon sauce over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, replace butter with a dairy-free alternative or additional olive oil. The sauce may be slightly thinner.

How do I store leftovers?

Store steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.