Spice-Crusted Steaks with Cherry Sauce

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

  • Preheat oven to 350°. 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, 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.
  • Wipe 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, about 8 minutes.
  • Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.
Nutrition Facts

1 steak with 3 tablespoons sauce: 506 calories, 28g fat (13g saturated fat), 124mg cholesterol, 381mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 39g protein.

 
This recipe is attributed to Taste of Home, visit their website at www.tasteofhome.com