Filet Mignon with Cherry-Balsamic Reduction
2 t. OLIVE MILL olive oil (unflavored)
1/3 c. dry red wine (Shiraz)
2 shallots, chopped finely
1/3 c. OLIVE MILL Cherry Balsamic
1 large garlic clove, minced
1 cup frozen dark cherries, thawed
1/8 salt and pepper
4 (5 oz.) filet mignon
Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (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. Broil to desired doneness. To serve, serve steaks on a platter and sauce on the side, or spoon over each filet.
