October 19th, 2007

Cherry-Cabernet and Blue Cheese Steak Sauce

Devon Delaney
Princeton, NJ

2 cups Cabernet Sauvignon or burgandy wine
1/2 cup balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh or frozen red cherries, pitted
Salt and pepper to taste
2 tablespoons mango chutney, any chunks chopped
1 tablespoon unsalted butter
3 ounces blue cheese, crumbled

In a large saucepan over medium-high heat, bring
wine and balsamic vinegar to a boil.  Tie the cloves,
peppercorns, and bay leaf in a bundle with a small
piece of cheese cloth.  Add the spice bundle to the
wine mixture; continue boiling approximately 15 minutes
or until mixture is reduced to 3/4 cup. 

While the wine mixture is reducing, cut the cherries
into quarters. Remove the spice bundle from the sauce
and discard. Add the cherries to the wine reduction,
reduce heat to low, cover and cook approximately 10 minutes
or until the cherries are tender.  Season with salt and pepper
and stir in the chutney and the butter.  Keep
Cabernet-Cherry Sauce room temperature until steaks
are cooked.  Just before serving remove sauce to a sauce
bowl and sprinkle cheese into sauce, stirring very lightly. 
Serve over steaks, it’s so delicious!!

One Response to “Cherry-Cabernet and Blue Cheese Steak Sauce”

  1. Molly Hansen Says:

    We were just looking for something that would use cherries and blue cheese for some New York Steaks we picked up today. This recipe sounds perfect!