Beef Tenderloin with Cabernet Cherry Sauce

My favorite red meat is Filet Mignon besides a hamburger and who doesn’t love a burger. I know the filet costs more money, but I eat the whole thing. I don’t cut all the pieces of fat off and pick at all the things on it that I have no idea what they are. Wait until it goes on sale and treat yourself. Unless you like a bone in your steak, this is the way to go!

4     filet mignon steaks (about 1/4 pound each)
½    teaspoon salt
2    garlic cloves, pressed
½    teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 ½  cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
8 whole pepper corns
1 bay leaf, torn into small pieces
Salt and pepper for seasoning
1 tsp. sugar

Turn oven on to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. 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. Add the peppercorns and bay leaf 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. Place the steaks on individual plates with the sauce spooned over the top.

Recipe By The Gourmet Mom
Lisa Montalva

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