Recipes Peppered steak with cherry sauce

Recipes Peppered steak with cherry sauce

Recipes Peppered steak with cherry sauce

Recipes Peppered steak with cherry sauce Peppered steak with cherry sauce

Ingredients

  • almost eight (150g each) beef scotch fillet meats
  • 2 tsps cracked dark pepper
  • two tablespoons olive oil

Cherry sauce

  • 8 eschalots, peeled, quadrigeminal
  • 1/2 glass port
  • one cup Massel beef share
  • 300g cold pitted cherries
  • 1/4 glass firmly packed brown glucose
  • 2 entire star anise

Technique

  • Step 1

    Place steaks on the plate. Sprinkle each sides with spice up. Heat oil within a large baking pan over medium-high heat. Cook meats, in batches, to get 3 to four minutes each aspect for medium or even until cooked in order to your liking. Exchange to a dish. Cover with evade to keep comfy.

  • Step 2

    Make Cherry sauce: Reduce heat to moderate. Add eshallot. Cook, stirring, for 3 or more to four minutes or until melted. Add interface. Bring to the facial boil. Stir within stock, cherries, sugar plus star anise. Bring to the facial boil. Reduce high temperature to medium-low. Simmer, mixing occasionally, to get a couple of minutes or until sauce provides thickened. Remove and discard superstar anise. Serve steaks with sauce.