Steak with Chukar Rainier Cherry Sauce

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 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.

from Chukar Cherries - www.chukar.com