Made beef & sauce to recipe using frozen cherries & two 8oz tenderloins, done to medium rare. Added the juices from the rested steaks to the sauce. Used a bit less milk in the dijon potatoes. Served with steamed green beans and roll-cut carrots. Good Fall supper & the cherry "surprise" was a big hit at the table.
Seared Steaks with Red Wine-Cherry Sauce
A rich cherry sauce complements beef tenderloin in this 40-minute dinner of Seared Steaks with Red Wine-Cherry Sauce.
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- 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
- 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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