Seared Steaks with Red Wine-Cherry Sauce

Seared Steaks with Red Wine-Cherry SauceRecipe
Photo: Randy Mayor; Stylist: Cindy Barr
A rich cherry sauce complements beef tenderloin in this 40-minute dinner of Seared Steaks with Red Wine-Cherry Sauce.


Serves 4 (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.


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