Cherry Balsamic Bavette Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cherry Balsamic Bavette Steak

Cherry Balsamic Bavette Steak

with Herby Fingerling Potatoes & Roasted Brussels Sprouts

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


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Fingerling Potatoes

1 tablespoon

Herbes de Provence

1 unit

Red Onion

5 teaspoon

Balsamic Vinegar

8 ounce

Brussels Sprouts

10 ounce

Bavette Steak

1 ounce

Dried Cherries

1 unit

Cherry Preserves

1 unit

Beef Demi-Glace

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories950 kcal
Fat52 g
Saturated Fat19 g
Carbohydrate73 g
Sugar31 g
Dietary Fiber10 g
Protein50 g
Cholesterol130 mg
Sodium550 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.


Baking Sheet
Aluminum Foil
Large Pan
Paper Towel


Prep Potatoes

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of oil, 1 tsp Herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Use the rest of the Herbes de Provence as you like.) Arrange potatoes cut sides down.

Roast Potatoes and Shallot

• Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • Toss sliced onion on a piece of foil with a drizzle of olive oil, half the vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes. • Roast on middle rack until potatoes and onion are tender, 20-25 minutes.

Roast Brussels Sprouts

• Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt, and pepper. Arrange cut sides down. • Roast on top rack until tender and slightly crispy, 18-22 minutes.

Cook Steak

• While veggies roast, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBSP butter to pan after flipping, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest.

Make Pan Sauce

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

Finish & Serve

• Toss together roasted Brussels sprouts and sliced onion (along with any roasting juices from foil packet). • Thinly slice steak against the grain. • Divide veggies, steak, and potatoes between plates. Top steak with sauce and serve.