For red wine sauce: 1 Tablespoon olive oil 2-1/2 pounds boneless beef shank, cut into large cubes 2 onions, cut into large pieces 3 carrots, cut into large pieces 2 garlic cloves, unpeeled 3 tomatoes, cored and quartered Two 750 ml bottles of red wine 1/2 teaspoon fennel seeds 1 cup gf beef stock 1/4 teaspoon szechuan peppercorns, ground or crushed Salt
For cherry sauce: 1-3/4 cups cherry vinegar (if you cant find cherry vinegar, use raspberry vinegar) 14 ounces pitted sour cherries, fresh or frozen 1-1/2 cups cherry juice 1 Tablespoon olive oil 1 onion, finely chopped 1 celery stalk, finely chopped 2 small shallots, finely chopped
One 1-1/2 pound top sirloin steak, 1-1/2" thick Kosher salt 6 Tablespoons unsalted butter
For red wine sauce: In a large saucepane heat oil over medium-high heat. Add beef shank and cook until browned on all sides. Add onions, carrots and garlic; cooking until onions are translucent, about 3-4 minutes. Add tomatoes and continue cooking for another 2 mintues. Add wine and fennel seeds and bring to a boil. Reduce heat to a simmer and reduce volume by half. Add beef stock, salt and pepper to taste; bring back to a simmer and simmer for 1-1/2 hours. Strain sauce through a sieve into a medium saucepan and cook at a simmer until sauce is thick. You should have about 1-1/4 cups. Set aside.
For cherry sauce: Puree vinegar, cherries and cherry juice in a blender.
In a medium saucepan heat olive oil over medium heat. Add onion, celery and shallots; cook for about 3-4 minutes. Add cherry puree; remove from heat and let stand for 1 hour to infuse.
Bring cherry sauce to a boil and let reduce until thick. You should have about 1-1/4 cups.
Stir cherry sauce into wine sauce and set aside.
For steak: Heat a large heavy skillet, over medium heat, until hot. Season steak with salt. Melt 2 tablespoons butter in skillet and add steak. Cook for about 6 minutes. Add remaining 4 tablespoons butter to skillet; turn steak over; continue cooking and baste with butter until steak is rare, about 6 minutes.
Transfer steak to a plate and tent with foil to keep warm.
Pour off fat from skillet and add 2 tablespoons water to deglaze pan, scraping up any browned bits.
Strain pan juices into sauce and reheat sauce over medium heat.
To serve, slice steak against grain and serve with sauce.