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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Fingerling Potatoes
1 teaspoon
Herbes de Provence
2 unit
Shallot
10 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
28 ounce
Sirloin Steak
2 ounce
Dried Cherries
4 tablespoon
Cherry Preserves
1 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
7 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to upper and middle positions; preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss potatoes, a large drizzle of olive oil, Herbes de Provence, salt, and pepper on a baking sheet. Arrange potatoes cut sides down.
Halve, peel, and thinly slice shallots. Toss on a piece of foil with a drizzle of olive oil, half the vinegar, salt, and pepper. Tightly seal 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 1 TBSP olive oil in a large pan over medium-high heat. Add steak and cook until browned on first side, 4-7 minutes. Flip and add 1 TBSP butter to pan. Cook until steak reaches desired doneness, 4-7 minutes more. Turn off heat; remove from pan and set aside 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, 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 shallots (and any juices). Divide Brussels sprouts, potatoes, and steak between plates. Top steak with sauce and serve.
