Season cutlets or steaks on each side with salt and pepper.
Heat the butter and oil together.
Add the cutlets or steaks and brown well on both sides.
When well browned lower the heat and cook gently for a further 8 - 10 minutes until meat is cooked to your taste.
Remove meat from pan and keep warm.
Remove excess fat from pan, add the syrup from the cherries to the pan, together with the lemon zest and juice.
Boil syrup for about 5 minutes or until sauce thickens.
If freezing - Cool the sauce and add the stoned cherries to the cool sauce.
If serving straight away place the meat in an ovenproof dish cover with the sauce and heat in the oven at 375F/190C/Gas5 for 20 mins until the sauce is piping hot.
Immediately before serving pour 3 tablespoons heated brandy over the dish and ignite.
Heat the butter and oil together.
Add the cutlets or steaks and brown well on both sides.
When well browned lower the heat and cook gently for a further 8 - 10 minutes until meat is cooked to your taste.
Remove meat from pan and keep warm.
Remove excess fat from pan, add the syrup from the cherries to the pan, together with the lemon zest and juice.
Boil syrup for about 5 minutes or until sauce thickens.
If freezing - Cool the sauce and add the stoned cherries to the cool sauce.
If serving straight away place the meat in an ovenproof dish cover with the sauce and heat in the oven at 375F/190C/Gas5 for 20 mins until the sauce is piping hot.
Immediately before serving pour 3 tablespoons heated brandy over the dish and ignite.
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