Delmonico Steaks with Roasted Cherry Pan Sauce and Goat Cheese Mashed Potatoes

Sprinkle each steak on both sides with salt and pepper and cook in a pan with a drizzle of olive oil over medium heat for about 5 minutes on each side, or until medium-rare. Remove them from the pan and let steaks rest for a few minutes before serving.

For the sauce:
Place the cherries on a rimmed sheet pan cut side down and drizzle with honey and balsamic and sprinkle with salt. Broil for about 9 minutes, or until the skins begin to shrivel and the cherries are soft, and have released some of their juices.

Heat the butter in a skillet over medium heat then add the shallot. Cook for about two minutes, or until the shallots are beginning to color. Add the cherries, wine, orange juice, and 1/4 cup of water, as well as additional salt. Cook over high heat until the sauce forms a syrup. Add the remaining water, give the cherries a press with the back of a spoon, and cook the sauce until it begins to bubble. Remove from the heat.

For potatoes:
Mix together the goat cheese and milk a medium-sized bowl just briefly. Mash in the boiled potato and season with salt and pepper. Mash the mixture together until the goat cheese is well spread throughout the potatoes.

To plate this dish divide the potatoes between two shallow bowls. Place a steak on top of each and doll out the pan sauce evenly over the two portions. Enjoy!