Steak with pate and sweet-sour cherries

Name: steak with pate and sweet-sour cherries
Total time: 60 min
Yield: 4
Ingredients: 4 steak; 4 paste Pate; 300 ml Red wine vinegar; 250 gram sugar; 250 gram cherry; 2 tablespoon oil; 4 tablespoon butter

Ingredients

Directions

Let the meat and the pate come to room temperature outside the refrigerator for half an hour.
Preheat the oven to 80 ° C.
Bring the vinegar to the boil with the sugar.
Pitted the cherries and add them to the vinegar, cook for a minute on low heat.
Put the cherries in a heat-resistant container and let the vinegar boil for another five minutes, without a lid.
Pour the boiling vinegar on the cherries and cover well, let cool outside of the cooling.
Sprinkle the meat with a little salt.
Let the oil in a heavy frying pan hot on high heat.
Fry the steaks (for medium) for about three minutes per side.
Place the meat on a plate and put in the oven for 8 to 12 minutes.
Put the pâté on the steak for the last three minutes so that it melts.
Let the butter turn light brown in the steak pan.
Then add six tablespoons of cherry cough, season with salt and pepper.
Serve the steaks with the cherries and gravy.