Steak and cherries with rosemary cherry sauce

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  • 2.2 lb – 3.3 lb beef steak
  • 1 ½ cup cherries, pitted
  • 1 rosemary sprig
  • Salt and pepper
  • Pita fiber or kitchen string

For the sauce:

  • ¾ cup cherries, pitted
  • 1/2 onion
  • ½ cup red wine
  • 1/2 cup steak cooking broth
  • 1 rosemary sprig
  • 2 tbsp sugar
  • Olive oil


Remove the excess fat from the steak and once clean, season with salt and pepper on both sides. Roll the meat only one turn, then add a line of cherries and finish rolling up to the end of the steak. Tie very tightly on all sides with kitchen string and tie a knot on each end.

Cook the steak in a large pot with abundant water, salt and rosemary for 1 ½ hour in a regular pot or 50 minutes in a pressure cooker.

Once cooked, remove from the broth and allow to cool before cutting.

Set aside the broth for the sauce.

For the rosemary cherry sauce:
Chop the onion and put over low heat in a frying pan with olive oil and a pinch of salt so it sweats. Once translucent and before it starts to change color, add the cherries and sauté for a couple minutes. Add the red wine and allow to reduce. Then pour the previously reserved meat broth, rosemary and sugar. Allow to cook until the cherries are soft and then mash with a mixer or a kitchen robot.

Cut the steak once cool and add cherry sauce on top to serve.