Cambozola-topped steaks with cherry sauce

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2 servings


  • 2 250-g strip loin steaks , 1/2-in. thick
  • generous pinch salt
  • generous pinch pepper
  • 2 slices cambozola
  • 1 tbsp butter
  • 1 shallot , finely chopped
  • 1/2 cup port , or dry sherry
  • 1 cup pitted cherries


  • Coat a large frying pan with oil and set over medium-high. Sprinkle steaks with salt and pepper. Add to hot oil. Cook until browned and meat gives slight resistance when pressed, 2 to 3 minutes per side for medium-rare. Remove to plates. Top with a slice of Cambozola. Loosely cover with foil to keep warm.
  • Reduce heat to medium. Add butter and shallot to pan. Stir until shallot begins to soften, 1 minute. Add port. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add cherries. Boil over high, stirring often, until cherries are soft and sauce is thick and has reduced, 5 to 7 minutes. Spoon over steaks.

Nutrition (per serving)

  • Calories
  • 456,
  • Protein
  • 39.8 g,
  • Carbohydrates
  • 15.2 g,
  • Fat
  • 20.8 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 142 mg.

We all know fresh, luscious cherries make divine desserts. But they also add “wow” factor to savoury dishes.