HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Balsamic Sirloin
Cherry-Balsamic Sirloin

Cherry-Balsamic Sirloin

with Herby Roasted Fingerling Potatoes and Roasted Brussels Sprouts

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Steak dinner as you know it has officially been fancified with French flavors. Le menu: Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots. Beat that, Paris bistro!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Fingerling Potatoes

1 teaspoon

Herbes de Provence

1 unit


5 teaspoon

Balsamic Vinegar

8 ounce

Brussels Sprouts

14 ounce

Sirloin Steak

1 ounce

Dried Cherries

2 tablespoon

Cherry Preserves

1 unit

Beef Demi-Glace


Not included in your delivery

5 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat58 g
Saturated Fat16 g
Carbohydrate78 g
Sugar35 g
Dietary Fiber10 g
Protein47 g
Cholesterol160 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of olive oil, Herbes de Provence, salt, and pepper; arrange cut sides down.


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 baking sheet with potatoes. Roast on middle rack until tender, about 30 minutes.


Meanwhile, trim and halve Brussels sprouts. Toss on a separate baking sheet with a large drizzle of oil, salt, and pepper. Arrange cut sides down and roast on top rack until tender and slightly crispy, 15-20 minutes.


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 TBSP butter to pan. Cook until steak reaches desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest.


Heat a drizzle of olive oil in same pan over medium-high heat. Add cherries and cook until slightly softened, about 30 seconds. Stir in preserves, demi-glace, ¼ cup water (⅓ cup for 4 servings), and remaining vinegar. Simmer until thickened, 3-5 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from steak. Season with pepper.


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.