Last Fall, we had the great fortune to travel to the Seattle with 2 other couples. I truly love Seattle. Chihully Garden & Glass and Pike Place Market were once again on the must-see list and our friends enjoyed both places as much as Eric & I did. And of course, I introduced our friends to my favorite chocolates from the Pacific Northwest, Chukar Chocolate Covered Dried Cherries.
We first happened upon these confections at Pike Place Market 3 years ago. They were handing out samples of their dried cherry products. Needless to say, I walked by that booth numerous times with every visit to the market. I bought about 10 pounds of those heavenly little bites of cherry & chocolate to bring home to relatives and for myself, of course! I didn’t bring as much of it home on this last trip to Seattle, but only because I didn’t have the room in my suitcase!
Once at home, I went on the Chukar Cherry website after reading some of their literature and discovering that they include recipes for their products there. I was all over that! And knew that this steak recipe would be perfect for our Valentine’s Day dinner!
Filet Mignon with Cherry Steak Sauce
Filet Mignon with Cherry Steak Sauce (adapted from chukar.com) Tie Required: 45 minutes, Serves 2
Ingredients:
- 2 8-ounce tenderloin filets
- 1/2 cup dried tart cherries
- 1 cup dry red wine, like Cabernet Sauvignon
- 1 cup beef stock
- 2 teaspoons sea salt
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon butter
- 1 pinch of sea salt, for sauce
- 1 pinch fresh ground pepper
Directions:
For the Cherry Steak Sauce: In a small saucepan, bring the wine and beef stock to a boil. Add the cherries and simmer the sauce for 20 minutes. Add the rosemary and butter to the pot and stir, until the butter is incorporated. Season the sauce with salt and pepper to taste.
Make the Cherry Sauce.
For the Steaks: Heat the oven to 350° F. Lightly rub both sides the steaks with 1 teaspoon of sea salt per steak. Sear the steaks over medium heat in an oven-proof cast iron skillet for 2 minutes on each side.
Sear the steaks on both sides.
Place the skillet in the oven until the internal temperature of the steaks reaches 135° F for medium rare (approximately 14-19 minutes). Remove the steaks from the skillet and let them rest for 5 minutes with an aluminum foil tent over them. Spoon some Cherry Steak Sauce over each steak and serve with the desired sides.
A wonderful and romantic Valentine’s dinner!
It is steak with cherries this Valentine’s Day! ~Linda
Filet Mignon with Cherry Steak Sauce (adapted from chukar.com) Tie Required: 45 minutes, Serves 2
Ingredients:
- 2 8-ounce tenderloin filets
- 1/2 cup dried tart cherries
- 1 cup dry red wine, like Cabernet Sauvignon
- 1 cup beef stock
- 2 teaspoons sea salt
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon butter
- 1 pinch of sea salt, for sauce
- 1 pinch fresh ground pepper
Directions:
For the Cherry Steak Sauce: In a small saucepan, bring the wine and beef stock to a boil. Add the cherries and simmer the sauce for 20 minutes. Add the rosemary and butter to the pot and stir, until the butter is incorporated. Season the sauce with salt and pepper to taste.
For the Steaks: Heat the oven to 350° F. Lightly rub both sides the steaks with 1 teaspoon of sea salt per steak.
Sear the steaks over medium heat in an oven-proof cast iron skillet for 2 minutes on each side.
Place the skillet in the oven until the internal temperature of the steaks reaches 135° F for medium rare (approximately 14-19 minutes).
Remove the steaks from the skillet and let them rest for 5 minutes with an aluminum foil tent over them.
Spoon some Cherry Steak Sauce over each steak and serve with the desired sides.