In 10-inch skillet, melt butter
over medium heat. Add apple slices, sherry and
raisins. Cook for 5 to 6 minutes, or until apples
are tender-crisp, stirring occasionally. Remove
from heat; set aside.
In 1-quart saucepan, combine
sugar, brandy and apple cider. Cook over
medium-high heat for 2 to 3 minutes, or until sugar
dissolves and mixture boils, stirring constantly.
Boil for 2 minutes, stirring frequently. Set syrup
In 12-inch nonstick skillet,
heat oil over medium-high heat. Add steaks.
Cook for 5 to 6 minutes, or until meat is browned, turning
steaks over once. Drain. Pour syrup over
meat. Bring to boil. Cover. Reduce
heat to low. Simmer for 5 to 10 minutes, or until
meat is desired doneness.
Remove steaks from skillet
and place on serving platter. Spoon apple slices
and raisins around steaks. Strain meat cooking
liquid through fine-mesh sieve. Spoon half of
liquid over steaks and apples. Serve remaining liquid on