Cherry Balsamic Bavette Steak
with Herby Potatoes & Roasted Brussels Sprouts
Cherry Balsamic Bavette Steak
Tender bavette steak gets a sweet-tart cherry balsamic glaze, served with herby potatoes and roasted Brussels sprouts for a savory, seasonal 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
- 1 tablespoon Herbes de Provence
- 12 ounce Potatoes
- 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
Calories840
Protein34g
Carbs76g
Fat45g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, use a plant-based butter or oil in place of any milk-based finishing ingredient, if used. For a beef-free option, swap the steak for portobello mushrooms or thick tofu, and choose a vegetarian gravy instead of the demi-glace.
What to serve with it
A crisp green salad or steamed green beans works well to balance the rich steak and sweet-tart glaze. For a heartier plate, add warm crusty bread to soak up the balsamic juices.
