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Beef Tenderloin With Cabernet Cherry Sauce


4 small filet mignon steaks (about pound each)
teaspoon salt
2 garlic cloves, pressed
teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:

1 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1-2 teaspoon sugar


Set oven controls to broil. Line a broiling pan with aluminium foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to ½ cup, about 15 minutes. While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium-high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavours, if needed.

The sauce should have a deep robust flavour but not be too sweet. While the sauce is cooking, broil the steaks for 3-4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.

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