Filet Mignon With Cherry-Balsamic Reduction - cooking recipe

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

Preparation

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.