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Seared Steaks with Red Wine-Cherry Sauce

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Seared Steaks with Red Wine-Cherry Sauce

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • Steak
  • 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
  • 1 tablespoon butter
  • 1/4 cup slivered almonds
  • 2 teaspoons minced fresh garlic
  • 12 ounces trimmed green beans
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dijon Smashed Potatoes
  • 1 1/2 pounds quartered Yukon gold potatoes
  • 3/4 cup whole milk
  • 2 tablespoons minced fresh chives
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Steak
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.

Almond Green Beans
Melt butter in a large skillet over medium heat. Add almonds; cook 2 minutes or until lightly browned, stirring constantly. Remove from pan with a slotted spoon. Add garlic to pan; cook 30 seconds, stirring constantly. Add green beans, water, salt, and pepper. Cover and cook 4 minutes or until beans are tender and liquid evaporates. Sprinkle with almonds.

Dijon Smashed Potatoes
Steam potatoes, covered, 20 minutes or until potatoes are very tender. Place potatoes in a large bowl; add milk, chives, Dijon mustard, butter, salt, and pepper. Mash potato mixture with a potato masher until desired consistency.

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