Go Back
–+ servings
Spice-Crusted Steaks with Cherry Sauce

Spice-Crusted Steaks with Cherry Sauce for Unforgettable Dinners

This Spice-Crusted Steaks with Cherry Sauce recipe is a stunning centerpiece that transforms dinner gatherings into gourmet experiences.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Sauce
  • 1 cup Dried Cherries or fresh cherries
  • 1/2 cup Port Wine or red wine/balsamic vinegar
  • 1 small Shallot or yellow onion
  • 2 tablespoons Butter or ghee as dairy-free alternative
  • 1 cup Reduced-Sodium Beef Broth or homemade/vegetable broth
  • 2 teaspoons Fresh Thyme or dried thyme
  • 1/2 cup Heavy Whipping Cream substitute with half-and-half
For the Steak
  • 4 pieces Beef Tenderloin Steaks (1-1/4 inches thick) or ribeye/sirloin
  • 2 tablespoons Canola Oil or olive oil
For the Spice Crust
  • 1 tablespoon Coarsely Ground Pepper adjust to taste
  • 2 tablespoons Brown Sugar or coconut sugar
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 tablespoon Paprika or smoked paprika
  • 1 teaspoon Ground Coffee optional
  • 1 teaspoon Kosher Salt or adjust regular table salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cumin optional
  • 1 teaspoon Ground Mustard or mustard powder
Optional Garnish
  • 1/4 cup Blue Cheese or feta cheese

Equipment

  • cast iron skillet
  • medium dish
  • small bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a small bowl, combine dried cherries with warmed port wine and set aside.
  2. In a medium dish, mix together coarsely ground pepper, brown sugar, garlic powder, paprika, ground coffee, kosher salt, ground cinnamon, ground cumin, and ground mustard. Coat each steak with the mixture and refrigerate for 30 minutes.
  3. Heat a cast-iron skillet over medium-high heat and add a splash of canola oil. Sear each steak for about 2 minutes on each side until a golden crust forms.
  4. Transfer the skillet to the preheated oven and bake until desired doneness is reached, around 15 minutes for medium-rare. Keep warm once done.
  5. Wipe the skillet and melt butter over medium heat. Sauté minced shallots until tender, about 3-4 minutes.
  6. Add reduced-sodium beef broth and fresh thyme to the skillet with shallots. Bring to a boil then reduce to a simmer until liquid reduces by half.
  7. Stir in heavy whipping cream and return to a boil, cooking until sauce thickens, about 5 minutes. Add soaked cherries and port wine to finish the sauce.
  8. Serve the steaks with the cherry sauce over them. Optionally crumble blue cheese on top.

Nutrition

Serving: 1steakCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 3mg

Notes

Room temperature steaks help achieve even doneness. Use a meat thermometer for best results. Avoid overcrowding when searing the steaks.

Tried this recipe?

Let us know how it was!