Coarsely Cracked Cherry Sauce

Coarsely Cracked Cherry Sauce

Ingredients:
1 Tbsp coarsely cracked black peppercorns
2 tsp caraway seeds
4 lean sirloin steaks (about 4 oz or 125 g each)
1 Tbsp olive oil
1 medium red onion, finely chopped
1 cup dry red wine
20 oz (600 g) frozen pitted sweet cherries, thawed, drained, and coarsely chopped
2 tsp dijon mustard
1 Tbsp red wine vinegar
½ tsp salt
¼ tsp ground ginger
¼ cup chopped parsley

Directions:
1. In shallow bowl, combine peppercorns and caraway seeds. Dip steaks in spice mixture, pressing it
into both sides.
2. In large nonstick skillet, heat oil over medium heat. Add steaks and cook for 3 minutes per side for
medium-rare. Transfer steaks to platter and keep warm.
3. Add onion to skillet and sauté for 4 minutes, or until tender. Add wine, increase heat to high, and
cook for 2 minutes. Stir in cherries, mustard, vinegar, salt, and ginger. Cook for 5 minutes, or until
cherries are very tender.
4. Return steaks to skillet and cook for 1 minute per side to heat through. Transfer steaks to 4 plates.
Stir parsley into sauce and spoon sauce over steaks.