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Food For Thought: Steak with Brandied Cherry Sauce

By Courtesy of UCLA Lake Arrowhead Conference Center & Bruin Woods Family Resort (Lake Arrowhead, CA)


We’re over winter, but not quite yet into summer, which makes this dish perfect for the in-between spring season. Combining grilled steaks with a rich, tart cherry sauce, it’s a dish that’s not only filling but also unforgettable.

8 beef steaks (6 oz. each)
salt and pepper
1 Tbsp. olive oil
1 ½ Tbsp. shallots, peeled and slivered
2 tsp. garlic cloves, peeled and slivered
1 tsp. green peppercorns, in brine
¾ cup sherry wine
¾ cup red tart cherries (frozen, in juice)
¼ cup brandy
¾ cup veal demi glaze
½ tsp. Dijon mustard
½ tsp. fresh thyme, chopped
½ tsp. fresh mint, chopped
½ tsp. fresh tarragon, chopped
½ tsp. fresh sage, chopped

To prepare the tart red cherry sauce:
1. Heat a thick-bottomed pan until very hot. Add oil followed by garlic and shallots, and sauté until slightly browned.
2. Add sherry wine, peppercorns with juice, half of the cherries with juice, half the brandy, and half of the herbs. Reduce by one half.
3. Add the veal demi glaze and Dijon mustard, followed by the other half of the cherries with the juice. Simmer until slightly thickened.
4. Add the other half of the herbs and brandy. Adjust seasoning as desired.
5. Hold at warm temperature.

To prepare the steaks:
1. Season steaks with salt and pepper.
2. Grill or sauté the seasoned steaks over high heat until desired doneness
3. Top with sauce and serve.

Makes 8 servings.

Get Connected
UCLA Lake Arrowhead Conference Center & Bruin Woods Family Resort
Lake Arrowhead, CA
(909) 337.2478