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Recipe Detail

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Filet Mignon with Chukar Cherries® Steak Sauce

Ingredients

2-8 oz. Double R Ranch Co. Tenderloin Filets
1/2 cup Chukar® Columbia River Tart Cherries
1 cup Desert Wind Cabernet Sauvignon, or favorite dry red wine
1 cup beef stock
1 tablespoon Yakima Applewood Smoked Sea Salt, or your favorite sea salt
1 tablespoon fresh rosemary, minced
1 tablespoon butter
Pinch sea salt
Pinch freshly ground pepper

Directions

Cherry Steak Sauce: In a small saucepan, bring wine and beef stock to a boil. Add cherries and simmer for 20 minutes. Add rosemary and butter and stir until butter is incorporated. Season with salt and pepper to taste.
Steaks: 1. Heat oven to 350°F. 2. Lightly rub both sides of the steaks with Yakima Applewood Smoked Sea Salt, or your favorite sea salt. 3. Sear steaks over medium heat in an oven proof cast iron skillet. Sear 2 minutes on each side. Place steaks and skillet in oven until internal temperature reaches 135°F for medium rare (approx.. 14-19 minutes). 4. Remove steaks from oven and skillet and tent for 5 minutes. Spoon Cherry Steak Sauce over steaks. Serve over garlic mashed potatoes accompanied by grilled asparagus. Serve.

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