Filet Mignon With Cherry Balsamic Reduction

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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.

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Steps

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Heat olive oil in a small heavy metal or ceramic saucepan.

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Add shallots and cook until they are soft and wilted , not browned.

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Add garlic and stir for 30 seconds.

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Add the wine , preserves , vinegar and cherries.

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Increase the heat to bring the sauce to a light boil , stirring occasionally.

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Let the sauce reduce to half the original amount.

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It should get thick and syrupy.

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When the sauce is almost done , preheat broiler.

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Pat steaks dry and sprinkle salt and pepper on both sides of the steaks.

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Broil to the desired level of doneness.

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For rare steaks: cook 2 1 / 2 minutes per side.

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For medium rare , cook 3 minutes per side.

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For medium , cook 3 1 / 2 minutes per side.

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For medium well , 4 minutes per side.

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To serve , serve steaks on a serving platter and sauce on the side.

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Or you can spoon sauce over each steak served on individual plates.

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Ingredients

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olive oil, shallots, garlic clove, dry red wine, balsamic vinegar, cherry preserves, dark cherries, filet mignon, salt, pepper