with Herby Roasted Potatoes & Roasted Brussels Sprouts

Yield: 2

Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots.
Prep: 10 Cook: 35

• 12oz potatoes
• 5tsp balsamic vinegar
• 1tsp Herbes de Provence
• 1oz dried cherries
• 1cherry preserves
• 8oz Brussels sprouts
• 1red onion
• 27-oz sirloin steaks
• 1tsp heaping Better than Bouillon, beef
• 2tbs cooking oil
• 1tsp olive oil
• 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Herbes de Provence, salt, and pepper.

Roast potatoes & onion:

Halve, peel, and thinly slice the onion.

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.

Roast sprouts:

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.

Cook steak:

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 TBS butter to pan after flipping, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest.

Make pan sauce:

Meanwhile, heat a drizzle of oil in 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, and any resting juices from steak. Simmer until thickened, 3-5 minutes.

Turn off heat and stir in 1 TBS butter until melted. Season with pepper.

Finish & serve:

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.