Beef Steak with Black Cherry Pepper Sauce, Rustic Rutabaga Mash and Sautéed Green Beans
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.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 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
Approximate nutritional information
Allergens
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.
