Filet Mignon With Cherry-Balsamic Reduction

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.