Pan-Seared Steak with Black Currant Sauce

Impress guests with a flavor-forward steak-house style meal that’s a showstopper on any menu. Pan-seared to perfection and served with a mouthwatering black currant pan sauce, McCormick® Culinary Sweet & Smoky Naturally Flavored Black Currant Seasoning weaves its balanced flavor profile into all layers of this delicious dish. 

Ingredients

Procedure

1. For the Potatoes, preheat oven to 375°F. Line large sheet pan with foil. Set aside. Place potatoes in medium bowl. Drizzle with oil and sprinkle with 1 teaspoon of the Black Currant Seasoning; toss to coat. Arrange potatoes in an even layer on prepared pan.
2. Roast 25 minutes or until golden brown and tender. Transfer to large heat-safe bowl. Add butter and sprinkle with remaining 1/2 teaspoon Seasoning; toss to coat. Keep warm.
3. Meanwhile, for the Steak, heat oil in large heavy-bottom skillet on medium-high heat until shimmering. Season steaks evenly on both sides with salt and 1 teaspoon of the Black Currant Seasoning. Sear steaks in hot skillet, cooking 3 to 5 minutes per side or until desired doneness. Remove from skillet. Let rest 5 minutes, then slice across the grain.
4. Add 2 teaspoons of the remaining Black Currant Seasoning and red wine to skillet, stirring constantly. Cook 30 seconds to 1 minute until most of the wine has evaporated. Stir in cider and stock; bring to a boil. Reduce heat and simmer until reduced to about 1/3 cup. Remove from heat. Whisk in butter and remaining 1 teaspoon Black Currant Seasoning, stirring until butter is melted and sauce is smooth.

Service

1. To serve, spoon sauce onto serving plate. Place sliced steak and potatoes over top. Serve with steamed asparagus, if desired.