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Pan-Fried Pepper Steak with Syrah-Cherry Sauce

Source of Recipe


From "Stone Fruit" by Cynthia Nims






List of Ingredients



• 2 tsp black peppercorns
  
• 2 New York strip steaks, about 3/4-inch thick (1-1/2 lbs. total)
  
• Salt
  
• 2 Tbsp unsalted butter
  
• 2 ounces Bing or other dark sweet cherries
  
• 1 shallot, minced
  
• 1/2 cup syrah or other dry red wine
  






Instructions



1. Put the peppercorns on a sturdy work surface in a single layer. Set the bottom of a heavy pan over some of the peppercorns and press down firmly, pushing the pan slightly away from you to finely crush the peppercorns. Continue with the remaining peppercorns. Press both sides of the steaks gently into the crushed pepper to lightly but evenly coat them, patting the steaks to help the pepper adhere. Season both sides of the steaks with salt and set aside on a plate.
   
   
2. Heat the butter in a heavy skillet over medium-high heat. When the butter is melted, gently swirl the pan to evenly coat the bottom, then add the steaks. Pan-fry the steaks until they are cooked to taste, about 5 minutes per side for medium-rare to medium. Set the steaks aside on a plate, covered with foil to help keep them warm.
   
   
3. Pit and coarsely chop the cherries. Add the shallot to the skillet and cook over medium heat until tender and aromatic, about 1 minute. Add the wine, stirring to loosen any tasty bits cooked to the bottom of the skillet, then stir in the cherries. Simmer over medium-high heat for a few minutes until the sauce is slightly reduced. Taste for seasoning, adding salt or pepper if needed.
   
   Transfer the steaks to 2 warmed dinner plates, spoon the sauce over and serve.
   
   Serves 2