Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 8 person.

Ingredients

• 8 (150g each) beef scotch fillet steaks

• 2 teaspoons cracked black pepper

• 2 tablespoons olive oil

Cherry sauce

• 8 eschalots, peeled, quartered

• 1/2 cup port

• 1 cup Massel beef stock

• 300g frozen pitted cherries

• 1/4 cup firmly packed brown sugar

• 2 whole star anise

Method

• Step 1

  Place steaks on a plate. Sprinkle both sides with pepper. Heat oil in a large frying pan over medium-high heat. Cook steaks, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

• Step 2

  Make Cherry sauce: Reduce heat to medium. Add eshallot. Cook, stirring, for 3 to 4 minutes or until softened. Add port. Bring to the boil. Stir in stock, cherries, sugar and star anise. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce has thickened. Remove and discard star anise. Serve steaks with sauce.