Cherry Balsamic Bavette Steak
with Herby Fingerling Potatoes & Roasted Brussels Sprouts
Cherry Balsamic Bavette Steak
Tender bavette steak gets a sweet-tangy cherry balsamic finish, served with herby fingerling potatoes and roasted Brussels sprouts for a hearty, flavorful dinner.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace
- 8 ounce Brussels Sprouts
- 1 unit ounce Cherry Preserves
- 1 ounce Dried Cherries
- 12 ounce Fingerling Potatoes
- 1 tablespoon Herbes de Provence
- 1 unit Red Onion
Additional Ingredients
- 2 tablespoon Butter
- 2 tablespoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories830
Protein35g
Carbs75g
Fat45g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, use a plant-based butter or oil if you’d normally finish with butter, since the dish already contains milk as an allergen. For vegetarian meals, swap the steak for portobello mushrooms or thick cauliflower steaks and keep the same flavor profile.
What to serve with it
Serve with a crisp green salad or garlicky sautéed spinach to balance the rich steak and sweet-tart sauce. A loaf of crusty bread also works well for catching every bit of the glossy pan juices.
