Recipe by justcallmetoni
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.
Top Review by Leetie16
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.
- 2 teaspoons olive oil
- 2 shallots, chopped finely
- 1 large garlic clove, minced
- 1⁄3 cup dry red wine (shiraz or zinfandel)
- 1⁄3 cup balsamic vinegar
- 2 tablespoons cherry preserves
- 1 cup frozen dark cherries, thawed
- 4 (5 ounce) filet mignon
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- 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.