Beef Steak with Black Cherry Pepper Sauce, Rustic Rutabaga Mash and Sautéed Green Beans

Name: Beef Steak with Black Cherry Pepper Sauce, Rustic Rutabaga Mash and Sautéed Green Beans
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin steaks; 1 1/2 tsp salt; 2 tsp freshly ground black pepper; 2 tbsp olive oil; 1/2 cup shallot, finely chopped; 4 cloves garlic, minced; 1 1/4 cups pitted black cherries; 2 tbsp balsamic vinegar; 3/4 cup beef broth; 2 tsp Dijon mustard; 2 tbsp unsalted butter; 1 tbsp fresh thyme; 1 1/2 lb rutabaga, peeled and cubed; 1/3 cup heavy cream; 11 oz green beans, trimmed; 5 cups water

An original beef dish featuring pan-seared steak finished with a glossy black cherry, shallot, and black pepper sauce. It is served with rustic rutabaga mash and garlic sautéed green beans for a balance of sweetness, depth, and freshness.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-FreeDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g beef sirloin steaks (6 oz cada una)
8 g salt (divided)
6 g freshly ground black pepper (divided)
30 ml olive oil (divided)
60 g shallot, finely chopped
12 g garlic, minced (divided)
180 g pitted black cherries (fresh or descongeladas si son congeladas)
30 ml balsamic vinegar
180 ml beef broth
10 g Dijon mustard
28 g unsalted butter (divided)
4 g fresh thyme (solo the leaves)
700 g rutabaga, peeled and cubed
80 ml heavy cream
320 g green beans, trimmed
1200 ml water (for cocer the colinabo)

Nutrition facts

per serving

498 kcal

Calories

38 g

Protein

19 g

Carbs

28 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustardSulfites

Instructions

1
1. Remove the steaks from the refrigerator 15 minutes before cooking. Season both sides with 4 g (3/4 tsp) salt and 3 g (1 tsp) black pepper.
2
2. Place the rutabaga in a pot with the water and 2 g (1/4 tsp) salt. Bring to a boil over medium-high heat, then cook for 18 to 20 minutes until very tender.
3
3. While the rutabaga cooks, heat a large heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and place the steaks in the pan. Sear for 3 to 4 minutes per side for medium. If you prefer finishing in the oven, transfer them to a preheated oven at 400°F / 205°C for 3 to 5 more minutes, until desired doneness.
4
4. Transfer the steaks to a plate and loosely cover to rest for 8 minutes.
5
5. In the same skillet, lower to medium heat and add the shallot with 14 g (1 tbsp) butter. Cook for 2 minutes, stirring, until softened. Add half of the minced garlic and cook 30 seconds more.
6
6. Stir in the black cherries, balsamic vinegar, beef broth, Dijon mustard, fresh thyme, the remaining 3 g (1 tsp) black pepper, and 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes over medium heat, lightly crushing some cherries, until the sauce reduces and turns glossy. Turn off the heat.
7
7. Drain the cooked rutabaga and return the cubes to the hot pot for 1 minute to evaporate excess moisture. Add the heavy cream and remaining butter. Mash into a rustic purée. Adjust with the remaining salt if needed.
8
8. Heat another skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Add the green beans and sauté for 2 minutes. Add the rest of the minced garlic and cook 2 to 3 minutes more, until the beans are tender but still crisp. Season with a pinch of salt.
9
9. Serve a bed of rustic rutabaga mash, place the steak on top or alongside, spoon over the black cherry sauce, and add the sautéed green beans on the side.
10
10. If you want to reheat before serving, do so gently in a 300°F / 150°C oven for 5 to 7 minutes so the beef does not overcook.

Chef tips

For a smoother sauce, blend only half of the cooked cherries and stir them back into the rest. If the steaks are thick, use a thermometer: 130°F / 54°C for medium-rare and 140°F / 60°C for medium.

Substitutions

You can use ribeye or New York strip instead of sirloin. Rutabaga can be replaced with wax turnip or a mix of potato and turnip. If you do not have shallot, use finely chopped white onion. For a dairy-free version, replace the butter with olive oil and the cream with unsweetened plant-based cream.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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