12 ounce Fingerling Potatoes

1 tbsp Herbes de Provence

1 Shallot

5 tsp Balsamic Vinegar

8 oz Brussels Sprouts

10 oz Bavette Steak

1 oz Dried Cherries

2 tbsp Cherry Preserves

Beef Demi-Glace

Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of olive oil, 1 tsp Herbes de Provence, salt, and pepper. Arrange potatoes cut sides down.

Halve, peel, and thinly slice shallot. Toss 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 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, 20-25 minutes.

While veggies roast, pat steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 tablespoon butter to pan after flipping, 5-7 minutes per side. Turn off heat. Transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium-high heat. Add cherries and cook until slightly softened, 30 seconds. Stir in preserves, demi-glace, remaining vinegar, 1/4 cup water, and any resting juices from steak. Simmer until thickened, 3-5 minutes. Turn off heat. Stir in 1 tablespoon butter. Season with pepper.

Toss together roasted Brussels sprouts and shallot (along with any juices). Thinly slice steak against the grain. Divide veggies, steak, and potatoes between plates. Top steak with sauce and serve.