Spice-Crusted Steaks with Cherry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup dried cherries |
1/4 cup port wine, warmed |
3-1/2 teaspoons coarsely ground pepper |
1 teaspoon brown sugar |
3/4 teaspoon garlic powder |
3/4 teaspoon paprika |
3/4 teaspoon ground coffee |
1/2 teaspoon kosher salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1/8 teaspoon ground mustard |
4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each) |
1 tablespoon canola oil |
1 large shallot, finely chopped |
1 tablespoon butter |
1 cup reduced-sodium beef broth |
1 teaspoon minced fresh thyme |
1/2 cup heavy whipping cream |
crumbled blue cheese, optional |
Directions:
1. In a small bowl, combine cherries and wine; set aside. In a large resealable plastic bag, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, one at a time, and shake to coat. Cover and refrigerate for 30 minutes.
2. Place oil in a 10-in. cast-iron skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks for 2 minutes on each side. Bake, uncovered, at 350° for 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm.
3. In the same skillet, saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook for 8 minutes or until thickened, stirring occasionally.
4. Stir in the reserved cherry mixture. Serve sauce over steaks. Sprinkle with blue cheese if desired. Yield: 4 servings.
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