BEEF TENDERLOIN WITH CABERNET CHERRY SAUCE

4 small filet mignon steaks (about 1/4 pound each)

1/2 teaspoon salt

2 garlic cloves, pressed

1/2 teaspoon cracked pepper or freshly ground pepper

 

Cabernet Cherry Sauce:

1 1/2 cups Cabernet Sauvignon or Burgundy

3 tablespoons balsamic vinegar

4 whole cloves

8 whole pepper corns

1 bay leaf, torn into small pieces

1/2 pound fresh Bing cherries, rinsed Salt and pepper for seasoning Optional: 1−2 teaspoon sugar

 

Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil.

Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a

small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into

quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side

for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.

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