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Ingredients
- 4 filet mignons, 8oz each, 1 to 1 1/4" thick
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp coarsely ground whole peppercorns (not pre-ground)
- 2 1/2 Tbsp minced fresh thyme, divided
- Kosher salt
- 5 Tbsp unsalted butter, divided
- 1/2 cup finely chopped shallots
- 3/4 cup dried tart cherries
- 3/4 cup tawny port
- 12 oz sweet fresh cherries such as Bing, each cut in half or quarters
- 3/4 cup low-sodium beef broth
- Freshly ground black pepper
Details
Servings 4
Preparation time 55mins
Cooking time 64mins
Preparation
Step 1
Prepare the grill for direct cooking over high heat.
Pat the steaks dry, brush them with the oil, and season them evenly with the coarsely ground peppercorns, 1 Tbsp of the thyme, and 1 tsp kosher salt, pressing the spices into the meat. Allow the steaks to stand at room temperature for 15 to 30 min before grilling.
Meanwhile, in a large nonstick skillet, melt 2 Tbsp butter over med-high heat. Add the shallots and saute until they begin to soften, 4 to 6 min. Add the remaining 1 1/2 Tbsp thyme and stir for 10 seconds. Stir in the dried cherries and port (watch for a flame up) and bring to a boil. Continue to boil until the liquid is reduced by about half, 6 to 8 min. Add the fresh cherries and broth and boil until the cherries are tender and about one-half of the liquid is cooked away, 6 to 8 min. Remove the skillet from the heat. Season the sauce with 1/4 tsp salt and 1/4 tsp pepper. Set aside.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 7 to 9 min for med rare, turning once or twice. Remove the steaks from the grill and let rest for 3 to 5 min. While the steaks rest, finish the sauce.
Place the skillet over med heat and add the remaining 3 Tbsp butter. Stir until the butter is melted. Remove from the heat. Serve the steaks warm with the cherry sauce spooned on top.
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