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Steak with Chukar Rainier Cherry Sauce
Ingredients:
2 cups beef bouillon
1 tablespoon butter
1 tablespoon olive oil
Four 1-inch thick steaks
3/4 cup sweet vermouth
2/3 cup Chukar® Dried Rainer Cherries, quarte
1 tablespoon peppercorns, cracked
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Directions:
Boil the beef bouillon until reduced to 1/2 cup, about 15 minutes and set aside. Melt the butter in a heavy skillet and add the oil. Cook steaks about 4 minutes each side for medium rare and transfer to serving platter. Keep warm. Add sherry, dried cherries and peppercorns to pan and boil for 5 minutes, or until reduced by half, scraping up any brown bits. Add the beef broth and cream and boil until it reaches a sauce consistency, about 8 minutes. Spoon over steaks and serve.
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