Steak Au Poivre With Dried Cherries

1. 1

   In a saucepan over medium heat, combine the broth, orange juice, cranberry juice, dried cherries, brown sugar, and salt to taste.

2. 2

   Cook until the mixture is reduced by half, 5-8 minutes.

3. 3

   While the broth mixture is cooking, press the cracked pepper into both sides of the steaks.

4. 4

   Press hard so it will stick to the surface of the meat.

5. 5

   In a nonstick skillet over medium-high heat, heat the oil.

6. 6

   Cook all of the steaks until browned on both sides and done to your liking.

7. 7

   This will take about 2-3 sides about 2-3 minutes on each side for rare steaks, and longer for medium or well-done.

8. 8

   Remove steaks to a warm plate.

9. 9

   Add the brandy to the skillet and cook until the mixture is reduced by half, 3-5 minutes.

10. 10

    Sprinkle the rosemary leaves into the pan and stir for a few seconds.

11. 11

    Add the dried cherry mixture to the pan and cook until the sauce is thickened somewhat, about 5 minutes.

12. 12

    Adjust the seasonings and add salt to taste.

13. 13

    To serve, place a pool of sauce on each dinner plate and lay the steaks on top of each.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.