Herb-Roasted Fingerling Potatoes and Balsamic Cherry Sirloin Steak

This elegant steak dinner brings French bistro flavors to your home kitchen. Seared sirloin is finished with a savory-sweet cherry-balsamic pan sauce, while fingerling potatoes are roasted with fragrant Herbes de Provence until crispy. Tender Brussels sprouts and tangy balsamic-roasted shallots complete the plate.

Perfect for a special date night or when you want to impress guests, this recipe is surprisingly simple to execute. The key is proper searing and resting the steak, plus letting the oven do the work for the vegetables. Serve with a glass of red wine for the full experience.

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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

7 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 and adjust racks to upper and middle positions. Wash and dry all produce. Halve potatoes lengthwise. On a baking sheet, toss potatoes with a large drizzle of olive oil, Herbes de Provence, salt and pepper. Arrange potatoes 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. Tightly seal into a packet and place on the baking sheet with potatoes. Roast on the middle rack until tender, about 30 minutes.
3. Meanwhile, trim and halve Brussels sprouts. On a separate baking sheet, toss sprouts with a large drizzle of oil, salt and pepper. Arrange cut sides down and roast on the 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 1 tablespoon olive oil in a large pan over medium-high heat. Add steak and cook until browned on the first side, 4-7 minutes. Flip and add 1 tablespoon butter to the pan. Cook until steak reaches desired doneness, 4-7 minutes more. Turn off heat; remove steak from pan and set aside 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 and the remaining balsamic vinegar. Simmer until thickened, 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). Thinly slice steak against the grain. Divide Brussels sprouts, potatoes and steak between plates. Top steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, this recipe works well with ribeye or strip steak. Adjust cooking time based on thickness.

What can I substitute for beef demi-glace?

You can use 1 cup of beef broth simmered until reduced by half or a teaspoon of concentrated beef base mixed with water.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or additional olive oil, though the sauce may be slightly less rich.