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Fillet Steaks with Pinot Noir and Cherry Sauce
2 beef fillet or tenderloin steaks 75ml pinot noir 2 tsp fresh thyme leaves 2 tbsp olive oil ½ tsp finely ground black pepper 1 large shallot, very finely diced 1 clove garlic, crushed 1 cup beef stock 8 dried cherries or cranberries, chopped 1 tsp sherry or red wine vinegar
© Annabel Langbein Media
Place steaks in a container with pinot noir and thyme. Turn to coat and stand for 30 minutes at room temperature or up to 4 hours in the fridge. Lift meat out of marinade, reserving marinade. Drizzle 1 tbsp of the oil over the meat, rub in and season to taste.
Heat a heavy-based frypan and brown meat over medium-high heat until done to your liking (3-4 minutes each side for medium-rare). Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest while you make the sauce.
To make the sauce, add remaining 1 tbsp oil to pan used for cooking the steak, add shallot and cook over medium heat to soften (5 minutes). Add garlic and allow to sizzle for a few seconds, then add reserved marinade and stock and stir to lift pan brownings. Add dried cherries or cranberries and vinegar and simmer until reduced by half (2-3 minutes). Adjust seasonings to taste. Slice steaks on an angle across the grain, if desired, and serve with the hot sauce.
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