Steak Au Poivre With Dried Cherries

• 1 cup chicken broth
• 12 cup orange juice
• 12 cup cranberry juice
• 1 cup dried cherries
• 2 tablespoons brown sugar
• salt
• 4 (6 -8 ounce) beef steaks
• 2 tablespoons cracked black pepper
• 1 tablespoon olive oil
• 14 cup brandy or 14 cup apple juice
• 1 teaspoon fresh rosemary leaf

1. In a saucepan over medium heat, combine the broth, orange juice, cranberry juice, dried cherries, brown sugar, and salt to taste.
2. Cook until the mixture is reduced by half, 5-8 minutes.
3. While the broth mixture is cooking, press the cracked pepper into both sides of the steaks.
4. Press hard so it will stick to the surface of the meat.
5. In a nonstick skillet over medium-high heat, heat the oil.
6. Cook all of the steaks until browned on both sides and done to your liking.
7. This will take about 2-3 sides about 2-3 minutes on each side for rare steaks, and longer for medium or well-done.
8. Remove steaks to a warm plate.
9. Add the brandy to the skillet and cook until the mixture is reduced by half, 3-5 minutes.
10. Sprinkle the rosemary leaves into the pan and stir for a few seconds.
11. Add the dried cherry mixture to the pan and cook until the sauce is thickened somewhat, about 5 minutes.
12. Adjust the seasonings and add salt to taste.
13. To serve, place a pool of sauce on each dinner plate and lay the steaks on top of each.
14. Serve immediately.

chicken broth, orange juice, cranberry juice, cherries, brown sugar, salt, beef steaks, cracked black pepper, olive oil, brandy, rosemary leaf

Taken from www.food.com/recipe/steak-au-poivre-with-dried-cherries-180942 (may not work)