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Spice-Crusted Steaks with Cherry Sauce

 Spice-Crusted Steaks with Cherry Sauce
4 ServingsPrep: 20 min. + chilling Cook: 45 min.

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

  • In a small bowl, combine cherries and wine; set aside. In a large

2 of 2

Spice-Crusted Steaks with Cherry Sauce (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Stir in the reserved cherry mixture. Serve sauce over steaks.
  • Sprinkle with blue cheese if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 steak with 3 tablespoons sauce (calculated without blue cheese) equals 506 calories, 28 g fat (13 g saturated fat), 124 mg cholesterol, 381 mg sodium, 20 g carbohydrate, 1 g fiber, 39 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.