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Cherry-Balsamic Sirloin
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Cherry-Balsamic Sirloin

Cherry-Balsamic Sirloin

with Herby Roasted Fingerling Potatoes and Roasted Brussels Sprouts

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!

Allergens:
Milk

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

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Fingerling Potatoes

1 teaspoon

Herbes de Provence

1 unit

Shallot

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

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ 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.

Utensils

Baking Sheet
Aluminum Foil
Large Pan

Instructions

Prep Potatoes
1

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.

ROAST POTATOES AND SHALLOT
2

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.

PREP AND ROAST BRUSSELS SPROUTS
3

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.

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

Make Pan Sauce
5

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.

Finish and Serve
6

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.