3 T. butter, divided
1 shallot, chopped
2 garlic cloves, finely minced
¾ cup cherries, pitted (frozen or fresh)
¼ cup cherry preserves
1 cup port wine
1 cup beef broth
1 sprig rosemary
Salt and pepper to taste
Tenderloin steaks (filet mignon)
In a small saucepan over medium heat, add 1 T. butter, shallot and garlic. Sauté until transparent, about two minutes. Add cherries and preserves, then add port wine and bring to a simmer reduced by half. Add beef broth, rosemary and season to taste with salt and pepper. Simmer until nappe (thick enough to coat the back of a spoon).
Meanwhile, season 1.5- to 2-inch-thick tenderloin steaks with salt, pepper and garlic powder. Allow meat to come to room temperature. Grill steaks to desired doneness, about 6 to 8 minutes on each side for medium rare. Allow steaks to rest 5 minutes before serving.
To finish the sauce, turn off heat, add 2 T. butter and stir until melted. Use immediately over cooked tenderloin steaks.
SHARI’S TIPS: The steaks should sizzle when you put them on the grill, which tells you the cooking temperature is sufficient. Rotate steaks a quarter turn while cooking on each side to create the crosshatch grill marks.
Recipe by Sheri Shockman, Dakota Valley Electric Cooperative
