Spice-Crusted Steaks with Cherry Sauce
If you’re hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They’re perfect for a special-occasion dinner without too much fuss. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 20 min. + chilling Cook: 45 min.
- 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
- In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes.
- Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm.
- Whip skillet clean; 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 until thickened, stirring occasionally, 8 minutes.
- Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.