Name: Peppered steak with cherry sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 8 (150g each) beef scotch fillet steaks; 2 tsp cracked black pepper; 36.40 gm olive oil; 8 eschalots, peeled, quartered; 125.00 ml port; 255.00 gm beef stock; 300g frozen pitted cherries; 45.00 gm firmly packed brown sugar; 2 whole star anise

Peppered steak with cherry sauce

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Ingredients:

8 (150g each) beef scotch fillet steaks
2 tsp cracked black pepper
36.40 gm olive oil
8 eschalots, peeled, quartered
125.00 ml port
255.00 gm beef stock
300g frozen pitted cherries
45.00 gm firmly packed brown sugar
2 whole star anise

Instructions:

1. Place the steaks on a plate and generously season both sides with freshly ground black pepper. 2. Heat oil in a large frying pan over medium-high heat. 3. Cook the steaks in batches for 3 to 4 minutes on each side for a medium doneness or until they reach your desired level of doneness. 4. Transfer the cooked steaks to a plate and cover them with foil to keep them warm.
Reduce heat to medium. Sauté shallot until softened, about 3 to 4 minutes. Pour in port and bring to a boil, then add stock, cherries, sugar, and star anise. Simmer on medium-low heat for 10 minutes until sauce thickens. Remove and discard star anise before serving with steaks.

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