Cherry Balsamic Bavette Steak
with Herby Fingerling Potatoes & Roasted Brussels Sprouts
- Milk
Your steak dinner as you know it has officially been fancified with French flavors. Le menu: Seared bavette cuts drizzled with a savory-sweet pan sauce. For the sides, there are fingerling potatoes roasted with herbes de Provence, tender Brussels sprouts, and tangy, balsamic-roasted onion. Beat that, Parisian bistros!
Ingredients
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
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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; use the rest as you like), salt, and pepper; arrange cut sides down.
• 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.
• 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.
• 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.
• Heat a drizzle of oil in same pan over medium-high heat. Add cherries and cook, stirring, 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 until melted. Season with pepper.
• Toss together 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 pan sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry balsamic sauce, calling it "incredible" and "game-changing"; some found it too sweet or strong.
- Ease of prep: Several noted it was easy to follow, though a few mentioned it required more time or multitasking than expected.
- Suggestions: Consider adjusting sauce sweetness to taste; watch Brussels sprouts closely as they may cook faster than directed.
- Portions: Some felt the steak portions were too small, especially given the premium price; others found the overall meal satisfying.
- Steak quality: Many praised the tender, flavorful steak, while others found it tough or fatty; results seemed inconsistent.
Reviews from our home cooks
So GOOD!!! The Cherry Balsamic Bavette Steak was a perfect blend of sweet, sour and spicy (but not too much). The fingerling potatoes ran a close second. The spices you sent were spot on. We decided to hold off on the brussels sprouts, and saved them for another meal.
Cherry balsamic was an incredible addition to the steak. I was confused about it being called a "bavette" steak but I received sirloin. The 2 steaks were cut a little differently, but the thicker one was more tender and the perfect cut for me. The herbs de Provence were a nice addition to the potatoes.
This meal was so tasty! The Bavette steak was tender and the cherry balsamic was the perfect sauce. We now love brussels sprouts and would like to get these more often!
The cherry balsamic sauce was fantastic. The steak was cooked perfectly and the potato wedges came out nice and crisp. Everything tasted great and would definitely recommend.
Definitely one of our very favorites so far! Steak was so tender, (loved the balsamic cherry sauce) potatoes were just right, and roasting the brussels sprouts ensures they are not bitter.
I had no idea what to expect from a Bavette steak. I usually only eat tenderloin. This steak was perfectly tender, very flavorful, and I'm in love with the cherry balsamic glaze.
Unreal! The Cherry Balsamic is out of this world. Super easy and quick, roast veges while you finish the meat. The cherry and acid together is awesome. This is a lovely gourmet meal in a flash!
The spice packet was empty, so I had to improvise, but this was the most well-flavored steak recipe I've gotten to date. The cherry sauce paired well with the beef and the pickled onions on the Brussels sprouts really elevated the flavor.
The amount of balsamic vinegar listed in this recipe was overpowering and ruined the cherry balsamic glaze, and our steak. Pickled onions only need 1 tsp. balsamic vinegar + 2 tsp. water + 1/4 tsp. sugar. Glaze only needs 1 tsp. balsamic vinegar + 2-3 tsp. cold water mixed with 1/4 tsp. cornstarch + 1 tsp. sugar, then dried cherries and preserves.
Really like the taste of this one. We have it once a week at least. My husband loves the tender steak with the balsamic and I love the Brussels sprouts.
