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Monday, October 3, 2016

Cherry Dijon Sauce for Steak

This sauce really takes a steak to a new level!

Like many great ideas, this was the result of necessity and serendipity. I had a small filet, leftover from a restaurant dinner. How to reheat it in a way that didn't dry it out, and would add some flavor to the somewhat bland meat? I've tried various methods before, but this is my favorite. Inspired by the contents of my pantry and refrigerator! I didn't actually measure anything at the time, so these are just estimates. Adjust to your taste.

2 cups Beef broth (I used Better Than Bouillon)
2 sliced scallions, both white and green parts
2 tablespoons Dijon mustard
2 tablespoons cherry preserves (I used Bonne Maman)
1/3 cup heavy cream
Coarsely ground black pepper

Bring the broth to a simmer and add the scallions. Continue to simmer for 20 minutes or so until the broth has reduced and thickened, then add mustard and preserves. When the preserves have been absorbed into the sauce, add the cream and black pepper.

Place the cooked filet in the pan with the sauce, turning it to sauce both sides. Cover the pan and continue to cook on a low simmer until meat is heated (about 15 minutes).

To serve, remove the steak to a plate and spoon the sauce generously over it.