Beef Steaks with Cherry Brandy Sauce Recipe

From Dorothy McNett's Recipe Book.

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Beef Steaks with Cherry Brandy Sauce

From Dorothy McNett's recipes at Do this when fresh cherries are in season! This is nice served with cooked rice or pasta along with the beef steaks.

1 tablespoon oil or butter
1 small onion, finely chopped
6 tablespoons cherry brandy or port, or a combination
2 cups beef broth
1/4 - 1/2 teaspoon salt (depends on the broth)
freshly ground pepper
2 tablespoons cornstarch
2 tablespoons red wine vinegar
1 - 1 1/2 cups fresh cherries, coarsely chopped

2-3 grass fed beef rib steaks
1-2 teaspoons oil
pinches of sea salt, freshly ground pepper, dried herbs as desired

In heavy bottomed saute or sauce pan, heat the oil or butter and then gently saute the chopped onion about 2 minutes. Add the brandy or port and cook about 1 minute. Whisk the beef broth and cornstarch into the pan, bring to a boil and then reduce heat and cook and stir several minutes until thickened and clear. Stir in the vinegar and cherries, cook gently several minutes. Set aside while you grill the steaks.
Rub the steaks with a little bit of oil and then rub in the salt, pepper and dried herbs. Grill to your desired doneness on outdoor grill, or use a stove-top grill pan. Place the cherry sauce in a serving bowl and also drizzle just a little over each steak. Serve!

Recipe created 2014-06-10.

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