Lunch: Seared Steaks with Red Wine-Cherry Sauce Recipe | MyRecipes

Recipe by Bruce Weinstein and Mark Scarbrough 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

Instructions

Preheat oven to 425 °.
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.
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.

Add a review for Seared Steaks with Red Wine-Cherry Sauce Recipe | MyRecipes