Seared Steaks with Red Wine-Cherry Sauce

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.

Yield: Serves 4 (serving size: 1 steak and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 13.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.2g
  • Carbohydrate: 10.6g
  • Fiber: 1.6g
  • Cholesterol: 81mg
  • Iron: 2.5mg
  • Sodium: 387mg
  • Calcium: 47mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
Note:

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.

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