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Prep 30 mins
Cook 10 mins
While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.
- Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
- When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
- For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
- To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.
This was fantastic! I was afraid I was going to ruin my nice steaks, but the flavor was amazing. Great restaurant quality. I will use this at dinner parties to impress my friends. I used regular tenderloins and 1/3 cup dried cherries in place of the frozen. They soaked in the sauce and tasted wonderful. I will make this over and over. Thanks for the recipe Toni.
Very good :) My family really enjoyed this. I would mash the cherries, like another recommended :) Very good & easy. Thank you for posting!
Ya This sauce is great. I have been al around the world. I ate at the Royal Automobile Club in England and this sauce beats it out. By the way i am 14 and love to cook. This receipt will make my dinner parties the topic of the town. Thanx