Steak Au Poivre with Dried Cherries

By michaelmeiner

Ingredients

• 1 cup chicken broth
• 1/2 cup orange juice
• 1/2 cup cranberry juice
• 1 cup dried cherries
• 2 Tablespoons light or dark brown sugar
• 4 beef steaks
• 2 Tablespoons cracked black pepper
• 1 Tablespoon oil
• 1/4 cup brandy or apple juice
• 1 teaspoon fresh rosemary leaves

Details

Servings 4

Preparation

Step 1

In a saucepan over medium heat, combine the broth, orange juice, cranberry juice, dried cherries, brown sugar, and salt to taste. Cook until the mixture is reduced by half, 5 to 8 minutes.

While the broth mixture is cooking press the cracked black pepper into both sides of the steaks Press hard so it will stick to the surface of the meat.

In a nonstick skillet over medium-high heat, heat the oil. Cook all sides of the steaks until browned on both sides and done to your liking. Remove the steaks to a warm plate. Add the brandy to the skillet and cook until the mixture is reduced by half, 3 to 5 minutes. Sprinkle the rosemary leaves into the pan and stir for a few seconds.

Add the dried cherry mixture to the pan and cook until the sauce is thickened somewhat, about 5 minutes.