Seared Bavette Steak with Cherry Balsamic Pan Sauce and Herbed Potatoes

Bring the flavors of a French bistro to your kitchen with this elegant yet approachable steak dinner. A perfectly seared bavette steak is drizzled with a savory-sweet cherry balsamic pan sauce, accompanied by crispy herbed fingerling potatoes and tender roasted Brussels sprouts with balsamic shallots.

This dish combines rich, meaty flavors with bright, tangy notes for a balanced and satisfying meal. The fingerling potatoes are tossed with herbes de Provence and roasted until golden, while the Brussels sprouts and shallots caramelize beautifully in the oven. Finish with a luscious pan sauce made from dried cherries, cherry preserves and beef demi-glace for a truly memorable dinner.

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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. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry all produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a drizzle of olive oil, 1 teaspoon herbes de Provence (2 teaspoons for 4 servings), salt and pepper. Arrange potatoes cut side down.
2. Halve, peel and thinly slice the shallot. Place on a piece of foil, drizzle with olive oil, half the balsamic vinegar, salt and pepper. Fold foil into a packet and place on the baking sheet with potatoes. Roast on the middle rack until potatoes and shallot are tender, 20-25 minutes.
3. Meanwhile, trim and halve Brussels sprouts lengthwise. On a second baking sheet, toss with a drizzle of olive oil, salt and pepper. Arrange cut side down. Roast on the top rack until tender and slightly crispy, 18-22 minutes.
4. While vegetables roast, pat the bavette steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, adding 1 tablespoon butter to the pan after flipping, 5-7 minutes per side. Transfer steak to a cutting board to rest.
5. Heat another 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, remaining balsamic vinegar, ¼ cup water (⅓ cup for 4 servings) and any resting juices from the steak. Simmer until thickened, 3-5 minutes. Remove from heat and stir in 1 tablespoon butter. Season with pepper.
6. Toss together roasted Brussels sprouts and shallot (including any juices from the foil packet). Thinly slice the steak against the grain. Divide vegetables, steak and potatoes among plates. Spoon the cherry balsamic sauce over the steak and serve.

Recipe Tips

FAQ

What is bavette steak?

Bavette is a flavorful, long cut of beef from the flank area, similar to flank steak but more tender. It’s best cooked to medium-rare and sliced against the grain.

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well in this recipe. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative or additional olive oil. The sauce may be slightly less rich but still delicious.