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    Cherry Balsamic Bavette Steak with Herby Fingerling Potatoes

    Beef
    Dinner
    Full Meal
    ​

    2 servings

    porções

    35 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    1 teaspoon Olive Oil

    2 tablespoon Cooking Oil

    2 tablespoon Butter

    Salt

    Pepper

    Instruções

    • 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.

    Nutrição

    Tamanho da Porção

    -

    Calorias

    940 kcal

    Gordura Total

    52 g

    Gordura Saturada

    19 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    130 mg

    Sódio

    550 mg

    Carboidrato Total

    71 g

    Fibra Dietética

    9 g

    Açúcares Totais

    31 g

    Proteína

    50 g

    2 servings

    porções

    35 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    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

    1 teaspoon Olive Oil

    2 tablespoon Cooking Oil

    2 tablespoon Butter

    Salt

    Pepper

    Instruções

    1

    • 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.

    2

    • 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.

    3

    • 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.

    4

    • 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.

    5

    • 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.

    6

    • 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.