Cherry Balsamic Bavette Steak with Herby Fingerling Potatoes

• servings: 2 servings
• total time: 35 minutes

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

1 teaspoon Olive Oil

2 tablespoon Cooking Oil

2 tablespoon Butter

Salt

Pepper

Directions

• 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.

Nutrition

• Calories: 940 kcal
• Total Fat: 52 g
• Saturated Fat: 19 g
• Cholesterol: 130 mg
• Sodium: 550 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 9 g
• Total Sugars: 31 g
• Protein: 50 g