For the marinade: Combine the soy sauce, soy oil, balsamic vinegar
, mirin, black peppercorns, sugar and salt in a blender
and blend well. Mix with the garlic, thyme and rosemary.
Pour the marinade
over the steaks and refrigerate for at least 6 hours.
For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy
, and then return to the flame to ignite and flambe the shallots
. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock
. Bring to a boil and simmer
for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.