Cherry Balsamic Sirloin
with Herby Fingerling Potatoes & Roasted Brussels Sprouts
- Milk
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!
Ingredients
1 unit
Cherry Jam
14 ounce
Sirloin Steak
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Beef Demi-Glace
(Contains: Milk)
12 ounce
Fingerling Potatoes
1 tablespoon
Herbes de Provence
1 ounce
Dried Cherries
1 unit
Shallot
Not included in your delivery
5 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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 olive 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.
• Halve, peel, and thinly slice shallot. Toss 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 shallot 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 olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBSP butter to pan after flipping, 3-6 minutes per side. • 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, 30 seconds. • Stir in jam, 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 roasted Brussels sprouts and shallot (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 "phenomenal" and "amazing," though some found it too sweet or overpowering.
- Ease of prep: Some found timing tricky with multiple components, but others praised the easy-to-follow instructions for this restaurant-quality meal.
- Suggestions: Consider adjusting sauce sweetness to taste; sear steak last to keep warm; cook Brussels sprouts for less time to avoid burning.
- Portions: Generous steak portions pleased many, though some wanted more potatoes or found the cuts unevenly sized.
- Texture: Several noted the sirloin was tender and juicy, while others found it tough or chewy.
Reviews from our home cooks
The Cherry Balsamic sauce was some of the tastiest stuff both of us have ever had. It could have perhaps been used to marinate the excellent piece of Sirloin! I don't usually love Brussels sprouts, but I loved those! We did have to cut a few of the bigger pieces of potato in smaller pieces, so they cooked in the same time.
Absolutely LOVE the cherry balsamic sauce. The steak had great texture and flavor, and was very tender, especially for a sirloin cut. I salted, seasoned and refrigerated a few hours before cooking. Highly recommend this one!
The Cherry glaze on the sirloin was to die for! And these were absolutely, hands down, the best brussels sprouts I have ever eaten in my life. I don't know what it was, but they were DELISH!
I was most excited about this recipe of all the meals I received. But it really was more work than I usually like to do while preparing a meal. I also didn't do well with the sirloin. I could not get it to the 145 degree "done" temp without making the steaks too crusty. I ended up baking them in a covered casserole dish to get them done enough to eat. And since I had to do that, the potatoes and brussels sprouts had gotten cold in that time. Overall, it tasted good - loved the cherry glaze. I omitted the shallots due to personal dietary preferences. I will not choose this one again, though.
Excellent meal! We were so fond of the Cherry Balsamic sauce but overall an excellent meal. Brussels Sprouts were very good and steak melted in your mouth.
The flavors were amazing! The balsamic drizzle with cherry was so good. Easy to make.
We loved the sirloin and the sauce was great. The brussels sprouts would have been good if I hadn't burned them. The fingerling potatoes were awesome.
Really enjoyed the quality of the sirloin and the flavor was perfect. Cherry sauce turned out great.
Best meal ever! Delicious. Combining the roasted brussels sprouts with the roasted balsamicy onions was brilliant. And the steak was perfectly tender and juicy - just like in the picture!
This was FABULOUS!! I'm not a brussels sprout person but these were good. I did have to add in an extra small potato from my supply because it was not enough for us. The cherry demi glaze was restaurant quality. Delicious.
