Recipe by Kristy Ainslie
"Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce."
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2 (8 ounce)
New York strip steaks
salt and pepper to taste
fresh cherries, pitted and halved
Excellent recipe! I used Merlot and a 14oz bag of dried, pitted cherries.
Was pretty good, however I think it should be on something other than steak. Pork would be good.
This tastes great. I added ginger garlic pimento spice blend onto the steaks. Used dried, pitted cherries re-hydrated in some red wine. The wine almost evaporated completely while simmering so I added 35% cooking cream to get some sauce out of it. It turned out pleasantly sweet, but not overpowering. The steaks needed a little more seasoning in my opinion.
Was craving cherries so I made this with my boyfriend. He was skeptical of the fruit/vanilla with steak but we both loved it! I used dried cherries and red Zin. Wonderful!
I love anything in a wine sauce!
My partner and I didn't care for this at all, we ended up just eating the steak without the sauce. To those who like this... all the power to ya :D
A couple changes to suit my guests taste-
I used 1 cup fresh dark cherries (remove pits) and added 1 cup frozen peaches and 2 T organic turbinado sugar. Reduced this in 2 cups of water. At half way point of reduction I added the Worcestershire and reduced that by half. Then I added 1/4 cup of red wine and 1/2 cup Brandy and reduced to au sec. Removed from heat and pureed in blender. Deleted the corn starch and vanilla altogether. Topped a center cut pork tenderloin chop with sauce. Amazing to say the least.
* Percent Daily Values are based on a 2,000 calorie diet.
New York Steaks with a Vanilla and Cherry Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 252
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