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Seared Steaks with Red Wine-Cherry Sauce

Photo: Randy Mayor; Stylist: Cindy Barr
Yield Serves 4 (serving size: 1 steak and 1/4 cup sauce)
A rich cherry sauce complements beef tenderloin in this 40-minute dinner of Seared Steaks with Red Wine-Cherry Sauce.

Ingredients

  • 4 (4-ounce) beef tenderloin steaks
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup sweet cherries (such as Bing), pitted and halved
  • 1 star anise
  • 3/4 cup dry red wine
  • 1 tablespoon butter
  • Almond Green Beans
  • Dijon Smashed Potatoes

Nutrition Information

  • calories 289
  • fat 13.8 g
  • satfat 5.1 g
  • monofat 6.3 g
  • polyfat 0.8 g
  • protein 26.2 g
  • carbohydrate 10.6 g
  • fiber 1.6 g
  • cholesterol 81 mg
  • iron 2.5 mg
  • sodium 387 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with salt and pepper. Add oil to pan; swirl to coat. Add steaks; cook 4 minutes. Turn steaks over; bake at 425° for 5 minutes or until desired degree of doneness. Remove steaks from pan.

  3. Heat skillet over medium-high heat. Add shallots; sauté 2 minutes or until just tender, stirring frequently. Add cherries and star anise; cook 1 minute. Add wine, bring to a boil, and cook 3 minutes or until slightly thickened. Discard star anise. Stir in butter. Spoon sauce over steaks.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.