Cherry Balsamic Sirloin with Herby Fingerling Potatoes & Roasted Brussels Sprouts | Prepped in 10 Minutes
This recipe brings a gourmet touch to a classic steak dinner! You can view the full, detailed recipe on the HelloFresh website.
Elevate your steak night with a French-inspired twist! This dish features a perfectly seared sirloin topped with a rich cherry balsamic pan sauce. It’s served alongside roasted, herb-infused fingerling potatoes and crispy Brussels sprouts for a complete and flavorful meal.
Ingredients (2 servings)
- Sirloin Steak (14 oz)
- Fingerling Potatoes (12 oz)
- Brussels Sprouts (8 oz)
- Shallot (1 unit)
- Balsamic Vinegar (5 tsp)
- Dried Cherries (1 oz)
- Cherry Jam (1 unit)
- Beef Demi-Glace (1 unit) (Contains milk)
- Herbes de Provence (1 tbsp)
Pantry Items
- Olive Oil (5 tsp)
- Cooking Oil (2 tsp)
- Butter (2 tbsp) (Contains milk)
- Salt (to taste)
- Pepper (to taste)
Allergens
Contains milk.
Step-by-Step Instructions
Prep the Ingredients- Preheat oven to 450°F and adjust racks to middle and top positions.
- Wash and dry all produce.
- Halve the potatoes lengthwise.
- Trim and halve the Brussels sprouts.
- Halve, peel, and thinly slice the shallot.
- Roast the Potatoes & Shallot
- Toss the potatoes on a baking sheet with a drizzle of olive oil, 1 tsp Herbes de Provence, salt, and pepper.
- Place the shallot on a piece of foil with a drizzle of olive oil, half the balsamic vinegar, salt, and pepper.
- Wrap into a packet and place on the baking sheet with the potatoes.
- Roast on the middle rack for 20–25 minutes.
- Roast the Brussels Sprouts
- Toss the Brussels sprouts on a separate baking sheet with a drizzle of olive oil, salt, and pepper.
- Arrange cut sides down and roast on the top rack for 18–22 minutes.
- Cook the Steak
- Pat the sirloin dry and season with salt and pepper.
- Heat a drizzle of olive oil in a pan over medium-high heat.
- Sear the steak for 3–6 minutes per side, adding 1 tbsp butter after flipping.
- Transfer to a cutting board to rest.
- Make the Pan Sauce
- In the same pan, heat a drizzle of olive oil over medium-high heat.
- Add dried cherries and cook for 30 seconds.
- Stir in cherry jam, beef demi-glace, remaining balsamic vinegar, and ¼ cup water.
- Simmer until thickened, 3–5 minutes.
- Turn off the heat and stir in 1 tbsp butter.
- Finish & Serve
- Toss together the roasted Brussels sprouts and shallots.
- Thinly slice the steak against the grain.
- Divide the steak, potatoes, and veggies between plates.
- Drizzle the steak with the cherry balsamic pan sauce and serve.
Chef’s Tip
Letting the steak rest before slicing helps retain its juices, ensuring a tender bite.
Nutritional Note:
Due to variations in suppliers, nutritional values may differ from what is received in your meal kit. Always check packaging for the most accurate information.
Enjoy your Cherry Balsamic Sirloin—a restaurant-quality meal in the comfort of your own home!
