4H-E-B Natural Angus Beef Tenderloin Steaks, cut 1 1/4-inch thick,
1can (16 ounce)pitted dark sweet cherries,
1shallot, thinly sliced,
1largefresh bay leaf, optional,
1teaspoonwhole black peppercorns,
*salt and freshly ground black pepper,
1teaspooncornstarch dissolved in 1 tablespoon water,
1Heat oven to 425°F.
2Drain cherry juice into a large saucepan and reserve cherries.
3Add broth, port, shallot, tomato paste, bay leaf and peppercorns to cherry juice. Bring to a boil over Medium-High heat. Reduce heat to Medium and cook about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup.
4Heat a large, oven-proof, non-stick skillet over Medium-High heat 3 minutes. Season steaks with salt and ground pepper. Add olive oil to hot skillet. Sear steaks 2 minutes per side. Roast steaks in center of oven 10 minutes until 135°F internal temperature for Medium-Rare doneness. Remove steaks from skillet and set aside.
5Strain reduced sauce through a wire mesh sieve into the skillet. Stir and scrape skillet to deglaze the pan. Add dissolved cornstarch and butter to sauce.
6Simmer 2 minutes until thick. Add the cherries and simmer until heat through. Return steaks to skillet to heat in sauce briefly and serve.
No Nutritional Information Available