The Northwest is a land of rich produce, grain fields, vineyards, orchards, and livestock—much of this bounty located in central Washington.
With that in mind, we set out to create a classic meal using ingredients grown in our own Yakima Valley.
We suggest pairing the meal with a Yakima Valley red wine…of which there are too many excellent choices to list! Luckily, Yakima Valley Tourism has put together an online reference for all Yakima Valley wineries, breweries, and distilleries.
This recipe features our no sugar added Totally Tarts, but any of Chukar’s dried cherries could be used.
Sliced Ribeye with Brandied Cherries and Lemony Garlic Asparagus
By May 2, 2014Published:
- Yield: 2-4 Servings
The Northwest is a land of rich produce, grain fields, vineyards, orchards, and livestock—much of this bounty located …
- 2 ribeye steaks
- ¼ cup shallot finely chopped
- 1 tablespoons garlic pressed
- 2 tablespoons butter
- ½ cup Chukar Totally Tart Cherries
- ½ cup beef stock
- ¼ cup brandy
- 1 teaspoon sage
- a pinch of dry mustard
- salt and pepper to taste
- 10 good size asparagus spears for asparagus
- 1-2 tablespoons olive oil for asparagus
- 1 tablespoon garlic pressed, for asparagus
- 1-2 tablespoons lemon juice for asparagus
- Cook steak to your desired degree of doneness.
- Sautee chopped shallot and garlic in butter until soft and tranparent. Add dried cherries, beef stock, brandy, sage, and dry mustard. Add salt and pepper to taste.
- Cook sauce until liquid is reduced by half and cherries are plump.
- Slice steak against the grain and drizzle with cherries and sauce.
- For asparagus, heat oven to 400°F. Trim woody ends off asparagus and place about 10 spears in a baking dish. Drizzle with olive oil and garlic. Sprinkle lemon juice over the top and bake for 10-15 minutes.
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No sugar added Montmorency Tart cherries are small in size but intensely flavorful. A favorite of Northwest chefs.