Ingredients
1/2 cup dried cherries1/4 cup port wine, warmed3-1/2 teaspoons coarsely ground pepper1 teaspoon brown sugar3/4 teaspoon garlic powder3/4 teaspoon paprika3/4 teaspoon ground coffee1/2 teaspoon kosher salt1/4 teaspoon ground cinnamon1/4 teaspoon ground cumin1/8 teaspoon ground mustard4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)1 tablespoon canola oil1 large shallot, finely chopped1 tablespoon butter1 cup reduced-sodium beef broth1 teaspoon minced fresh thyme1/2 cup heavy whipping creamCrumbled blue cheese, optional
Preparation
Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes.
Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm.
Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes.
Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.
