Ingredients Jump to Instructions ↓

  1. 1/2 cup dried cherries

  2. 1/4 cup port wine, warmed

  3. 3-1/2 teaspoons coarsely ground pepper

  4. 1 teaspoon brown sugar

  5. 3/4 teaspoon garlic powder

  6. 3/4 teaspoon paprika

  7. 3/4 teaspoon ground coffee

  8. 1/2 teaspoon kosher salt

  9. 1/4 teaspoon ground cinnamon

  10. 1/4 teaspoon ground cumin

  11. 1/8 teaspoon ground mustard

  12. 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each )

  13. 1 tablespoon canola oil

  14. 1 large shallot, finely chopped

  15. 1 tablespoon butter

  16. 1 cup reduced-sodium beef broth

  17. 1 teaspoon minced fresh thyme

  18. 1/2 cup heavy whipping cream Crumbled blue cheese, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cherries and wine; set aside. In a large resealable plastic bag, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, one at a time, and shake to coat. Cover and refrigerate for 30 minutes. Place oil in a 10-in. cast-iron skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks for 2 minutes on each side. Bake, uncovered, at 350° for 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm. In the same skillet, saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook for 8 minutes or until thickened, stirring occasionally. Stir in the reserved cherry mixture. Serve sauce over steaks. Sprinkle with blue cheese if desired. Yield: 4 servings.


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